1. To make the vinaigrette, combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the chili flakes, salt, and pepper. 2. In a large bowl, toss the tomatoes, peaches, and cherries with 1/3 of the dressing. Let sit for 15 minutes at room temperature or up to 4 hours in the fridge. 3. Break the balls of burrata around the salad. Drizzle the heated vegetable oil over the salad and top with pumpkin seeds. Serve with grilled or toasted bread.