Peach Caprese Salad with Burrata
Bright, juicy peaches meet creamy burrata in this effortless summer salad that shines as a dinner side or party starter.
Ingredients
Main Ingredients
- 3 big big ripe peaches Choose firm-but-yielding fruit with a sweet aroma.
- 1 ball burrata, removed from liquid Buy the freshest burrata possible.
- 1 count Lebanese cucumber Supplies crisp, thin ribbons that balance richness.
- ¾ cup fresh basil leaves, picked
- ¼ cup fresh thyme leaves, picked
- 1 count lemon, zest
- 1 count lemon, juice
- 1 tsp malt vinegar Can substitute with sherry vinegar or mild white balsamic.
- 3 tbsp olive oil
- ½ tbsp honey Adjust to taste.
- ¼ tsp flaky salt
- ¼ tsp freshly ground black pepper
Instructions
Make the dressing
- Combine the lemon juice, lemon zest, malt vinegar, olive oil, honey, flaky salt, and freshly ground black pepper in a jar. Secure the lid and shake vigorously until the dressing emulsifies and looks glossy and slightly thickened.
Slice the peaches
- Cut the peaches into quarters or eighths depending on size and how biteable you want the pieces.
Peel the cucumbers
- Peel the Lebanese cucumber into long ribbons using a vegetable peeler, rotating as you go.
Plate up
- Lay the peaches and cucumber ribbons on a serving platter in alternating clusters. Tear the burrata ball apart gently and place pieces across the platter.
Add the dressing
- Drizzle the dressing over the peaches and cucumber evenly. Use the remaining dressing to lightly season the burrata.
Garnish and serve
- Scatter basil leaves, thyme, and lemon zest over the top. Crack additional black pepper over the burrata and serve immediately.
Notes
Store components separately. Keep sliced peaches and cucumber in an airtight container for up to 24 hours. Burrata is best used the day it’s opened.