Juicy peaches, creamy burrata, crisp cucumber, and fresh herbs all come together in this elegant summer salad.
Light yet luxurious, it’s the kind of dish that looks fancy but takes just minutes to assemble.
Why You’ll Love This Recipe
Sweet meets creamy: Peaches and burrata are a dreamy pairing.
Fresh herbs add brightness: Basil and thyme elevate the flavor.
Perfect for summer: No cooking required, just assemble and enjoy.
Easy yet impressive: Ideal for brunch, lunch, or a picnic table centerpiece.
What You’ll Need (Ingredient Highlights)
Ripe peaches – Sweet and juicy, the heart of the salad.
Burrata cheese – Soft and creamy, it melts into each bite.
Lebanese cucumber – Thin ribbons add freshness and texture.
Fresh basil & thyme – For aromatic complexity.
Lemon juice & zest – Adds zing to the vinaigrette and salad.
Malt vinegar, olive oil, honey – A bright, well-balanced dressing.
Flaky salt & pepper – For seasoning the final dish.
Pro Tips Before You Start
Use firm-ripe peaches so they hold shape when sliced.
Tear the burrata gently for a rustic, elegant look.
Cucumber ribbons are best made with a vegetable peeler.
Shake the vinaigrette vigorously to fully emulsify the dressing.
Assemble just before serving to keep everything fresh and vibrant.
How to Make Peach Burrata Salad
Step 1: Prepare the dressing by shaking lemon juice, vinegar, olive oil, honey, salt, and pepper in a jar until fully combined.
Step 2: Slice the peaches into thick wedges and peel the cucumber into long, thin ribbons.
Step 3: On a serving platter, layer half the peach slices.
Tear the burrata and place chunks between the peach slices. Add cucumber ribbons.
Step 4: Drizzle the vinaigrette generously over the arranged ingredients.
Step 5: Scatter lemon zest, fresh basil, and thyme leaves on top.
Finish with freshly cracked black pepper.
Step 6: Serve immediately or refrigerate briefly before serving.
What to Serve It With
Crusty artisan bread
A glass of chilled white wine or rosé
Variations / Substitutions
Use nectarines or plums instead of peaches.
Swap mozzarella or goat cheese for burrata.
Try mint or parsley in place of basil and thyme.
Use white wine vinegar if you don’t have malt vinegar.
Storage & Leftovers
Best served fresh.
Store leftovers in an airtight container in the fridge for up to 1 day.
Store extra dressing in the fridge for up to 3 days. Shake before using.
FAQs
Can I use canned peaches?
Fresh is best for texture, but canned (drained) peaches can work in a pinch.
What’s a good substitute for burrata?
Fresh mozzarella or whipped ricotta makes a great alternative.
Can I make it ahead of time?
You can prep ingredients ahead, but assemble right before serving to keep it crisp.
Do I have to peel the peaches?
No, but you can if you prefer a smoother texture.
What’s a Lebanese cucumber?
It’s a smaller, thinner-skinned cucumber—substitute English cucumber if needed.
Is malt vinegar essential?
It adds depth, but apple cider or white wine vinegar also work.
Final Thoughts
This Peach Burrata Salad with Lemon Herb Vinaigrette is proof that a few fresh ingredients can create something truly special.
It’s vibrant, flavorful, and so easy to love—perfect for everything from picnics to dinner parties.
Peach Burrata Salad
Ingredients
For the Salad:
- 3 large ripe peaches sliced
- 1 ball burrata cheese about 4 oz, drained and torn
- 1 Lebanese cucumber peeled into ribbons
- ¾ cup fresh basil leaves
- ¼ cup fresh thyme leaves
- Zest of 1 lemon
For the Dressing:
- Juice of 1 lemon about 2 tablespoons
- 1 teaspoon malt vinegar
- 3 tablespoons olive oil
- ½ tablespoon honey
- ¼ teaspoon flaky salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Add all dressing ingredients to a jar.
- Secure the lid and shake until well combined and emulsified.
- Slice the peaches and peel the cucumber into long ribbons using a vegetable peeler.
- On a large platter, layer half of the peach slices.
- Tear the burrata and scatter it among the peaches.
- Add cucumber ribbons on top.
- See full steps with tips & photos → https://p4pd.org/peach-burrata-salad/
