Carefully wash the heirloom tomatoes and dry them with a cloth. Cut them into slices or wedges, depending on their size, mixing shapes and colours to make them more attractive to the eye.

Wash the peach, remove the stone and cut into thin crescent-shaped slices.

Carefully rinse the purslane under cold water and pat dry with a clean cloth or paper towel. Remove any thick stems if necessary.

Arrange the tomato slices and peach slices harmoniously on a large plate or individual plates, overlapping them slightly to highlight their colours.

Sprinkle the sprigs of purslane and chopped basil leaves on top.

Drizzle generously with olive oil and finish with a few salt flakes.

Let the salad stand for 5 minutes at room temperature before serving to allow the flavours to fuse.