In a large bowl, whisk together the basil olive oil, white balsamic vinegar, honey, and chopped basil. Season with salt and pepper to taste.
Place the chicken thighs in a bowl. Add one-third of the marinade, 1 tablespoon of harissa, and 1 minced garlic clove. Mix well and marinate for 10 to 15 minutes (or longer if time allows).
In another bowl, toss the shrimp with another third of the marinade, 1 tablespoon of harissa, and 1 minced garlic clove. Let marinate for a few minutes, then thread onto skewers.
In a bowl, combine the tomato wedges with the remaining third of the marinade. Set aside.
Chicken : Grill the marinated chicken thighs on the BBQ or in a hot pan for 3 to 4 minutes per side, or until fully cooked through.
Shrimps : Grill the shrimp skewers on the BBQ or in a pan for about 2 minutes per side, until pink and nicely charred.
Tomato and Peach Salad: Drizzle a bit of basil olive oil over the peach wedges. Grill them for a few minutes until lightly caramelized. Add the grilled peaches to the bowl with the marinated tomatoes. Tear the prosciutto into bite-sized pieces and add them in. Break the burrata into chunks and place on top of the salad. Garnish with fresh basil.
Serve the grilled chicken and shrimp skewers alongside the tomato, peach, prosciutto, and burrata salad.
