This peach and burrata salad is a fresh peach, cucumber and burrata salad with lemon, olive oil and soft herbs — light, creamy and perfect for warm days when peaches are sweet and juicy.
SERVES 4
TIME: 10 MINS
~ 200calories per serve
~ 8g protein per serve
Ingredients
2 ripe peaches, sliced
½ cucumber, shaved into ribbons
(using a peeler or mandoline)
1 ball burrata
A small handful fresh basil or mint leaves
1 tsp lemon zest
1–2 tsp lemon juice
1 tbsp olive oil
Salt and freshly cracked black pepper
Method
Arrange the sliced peaches in a shallow bowl or plate, allowing their juices to settle naturally.
Layer over the cucumber ribbons, gently twisting and folding them for a light, airy texture.
Tear the burrata and place it alongside the fruit and cucumber. Scatter over fresh herbs.
Finish with lemon zest, a squeeze of lemon juice, and a drizzle of olive oil. Season lightly with salt and pepper.
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Tips for the Best Peach and Burrata Salad
- Choose peaches that are ripe but still firm so they hold their shape when sliced.
- Tear the burrata just before serving so the creamy centre spills out beautifully over the salad.
- Use a good extra virgin olive oil and fresh lemon juice for the dressing — the simplicity of this salad means quality ingredients really shine.
- Season generously with flaky salt and black pepper just before serving to balance the sweetness of the peaches.
Why This Peach and Burrata Salad Works
Peach and burrata salad is one of those effortless combinations that tastes far more impressive than the work involved. Ripe peaches bring natural sweetness, while creamy burrata adds richness that pairs beautifully with crisp cucumber and a bright lemon dressing. If you love simple, seasonal salads, our Panzanella Salad is another easy favourite worth trying.
Storage and Make-Ahead Tips
This peach and burrata salad is best assembled just before serving, but you can prep the components ahead of time. Slice the peaches and cucumber and store them separately in airtight containers in the fridge for up to a day, keeping the burrata sealed in its liquid until you are ready to use it. Make the lemon-olive oil dressing in advance and store it in a jar in the fridge, then shake well before drizzling. Once assembled with the dressing, the salad is best eaten within a couple of hours, as the peaches will start to release juice and soften the herbs.
Serving Suggestions
Serve this peach and burrata salad as a light lunch on its own with crusty bread, or alongside grilled chicken, fish or prosciutto for a more substantial meal. It also makes a beautiful starter for a summer dinner party, plated on a large platter with the burrata torn in the centre and the peaches and herbs scattered around it. A chilled glass of white wine or a sparkling drink pairs perfectly with the sweet and savoury flavours in this dish.
Ingredient Swaps
No burrata on hand? Fresh mozzarella or even creamy goat cheese both make great substitutes for this peach and burrata salad. If peaches are out of season, ripe nectarines or even mango work beautifully in their place. Swap the cucumber for thinly sliced fennel for a slightly aniseed crunch, and feel free to use whatever soft herbs you have on hand, such as basil, mint or torn parsley, in place of the ones suggested here. A drizzle of good balsamic glaze is also a lovely finishing touch if you want extra depth of flavour.
This peach and burrata salad is proof that a handful of good-quality, seasonal ingredients is all you need for a memorable dish. It comes together in minutes, requires no cooking, and looks stunning on the table, making it one of our go-to salads whenever peaches are at their best. Whether you are hosting friends or simply want a fresh, light meal on a warm evening, this salad is guaranteed to impress.
Give it a try this season.
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