Slice tomatoes and nectarines as desired.

Heat olive oil for 30 seconds over high heat. When you flick a droplet of water in the oil and it sizzles, drop basil leaves in and swirl for a count of three. Remove from heat and drain oil into a bowl for the dressing. Set leaves aside.

Whisk olive oil with red wine vinegar and sea salt.

On a large plate, layer tomatoes, nectarines, and chunks of burrata or mozzarella. Drizzle with vinaigrette and top with crispy basil leaves.

Serve as is, or with a nice crusty bread.