Melt the butter in a small skillet over medium heat. Add the breadcrumbs and cook for 3–5 minutes, stirring frequently, until golden brown and crispy. Remove from heat and set aside to cool slightly.
On a large serving plate, arrange the sliced heirloom tomato and peaches, alternating them for a colorful presentation.
Place the burrata in the center of the salad. Gently tear it open so the creamy center spills slightly over the peaches and tomatoes.
Sprinkle the basil, mint, and breadcrumbs evenly over the salad.
Drizzle generously with balsamic glaze and add salt and pepper to taste.
