A no-cook peach burrata salad with cucumber ribbons, fresh basil, and a honey lemon dressing. Ready in 10 minutes, no greens or grill required, just ripe fruit and creamy cheese doing all the work
Every summer I hit a point where I don’t want to turn on the stove for anything, and this peach burrata salad is what I make on repeat during those weeks. It came together on a night I had three peaches going soft on the counter and a ball of burrata I needed to use before it turned. No greens, no protein, nothing fussy, just ripe fruit, cool cucumber, and cheese so creamy it practically becomes its own sauce once you cut into it.
I’ve served this at dinner parties next to my strawberry arugula salad with burrata when I want two versions of the same idea on the table, and I’ve also eaten a bowl of it standing at the counter for lunch. It works both ways, which is really the whole point.
Why You’ll Love This Recipe
- Ready in about 10 minutes with zero cooking
- Only five ingredients for the salad plus a four-ingredient dressing
- Looks like something from a restaurant menu with almost no effort
- Easy to scale up for a crowd or down for a solo lunch
Ingredient Notes
Peaches: you want them ripe but not mushy, so they hold their shape when sliced. Press gently near the stem: a little give is good, a lot of give means they’re better suited for smoothies than slicing.
Burrata: drain it well before using. Any liquid left in the container will water down your dressing once it hits the plate.
Persian cucumber: these have thinner skin and fewer seeds than a standard cucumber, which is why they peel into clean ribbons. If you can’t find Persian, English cucumber is the next best substitute.
Honey: a light, mild honey lets the peaches stay the star. Something heavy like buckwheat honey will compete with the fruit.
How to Make It
Start with the dressing so the flavors have a little time to come together while you prep everything else. Add the lemon juice, olive oil, honey, and flaky salt to a small jar, screw on the lid, and shake hard until it looks fully combined and slightly thickened.
Cut your peaches into sixths or eighths, depending on how large they are. Then take your Persian cucumber and run a vegetable peeler down the length of it to create long ribbons, turning it as you go so you’re using the flesh, not just the skin.
To assemble, start layering on a serving platter: a few peach wedges first, then pull the burrata apart with your hands right on top, letting the creamy interior spill out a little. Add the rest of the peaches and scatter the cucumber ribbons around and over everything so they weave through the fruit rather than sitting in one clump.
Give the dressing one more shake and drizzle it over the peaches and cucumber, avoiding a heavy pour directly onto the burrata so it doesn’t get diluted. Finish with a crack of black pepper and tuck in a few whole basil leaves for color and fragrance.
Tips for Success
- Assemble this close to serving time. Peaches release juice quickly once cut, and the salad is best within an hour of putting it together.
- Room-temperature burrata spreads and tastes better than cold straight from the fridge. Let it sit out for 15 to 20 minutes before serving.
- Taste your peaches before you commit to the honey amount. Very sweet peaches might only need a light drizzle of dressing rather than the full batch.
Variations and Substitutions
Swap the peaches for nectarines when peaches aren’t at their best, or use a mix of both for more color on the plate. Prosciutto is a natural add if you want a salty contrast, similar to how I use it in my baked plums with camembert and crispy prosciutto. No fresh basil on hand? Mint works beautifully here too, and gives the whole dish a slightly different, cooler note.
Storage and Make-Ahead
This salad doesn’t store well once assembled, since the peaches will soften and release liquid. If you want to prep ahead, make the dressing up to three days in advance and keep it in the fridge, then slice the peaches and cucumber no more than an hour before you plan to serve.
FAQ
Can I make this ahead of time for a party?
You can prep the components ahead, but hold off on slicing the peaches and assembling until shortly before guests arrive so everything stays fresh and the burrata doesn’t get watery.
What can I substitute for burrata?
Fresh mozzarella is the closest substitute, though you’ll lose some of that creamy, spreadable interior that makes burrata special.
Is this salad served warm or cold?
Neither, really. It’s best at room temperature, which is also when the burrata tastes creamiest.
Can I use regular cucumber instead of Persian?
Yes, just peel away the seedy center first so you’re only working with the firmer outer flesh for your ribbons.
Serving Suggestions
This salad shines on a spread with other no-cook, room-temperature dishes. Pair it with my marinated feta with artichokes and olives for an easy cheese-forward appetizer table, or serve it alongside my quick marinated cherry tomatoes for a full spread of fresh, summery bites that require almost no active cooking time.
Peach Burrata Salad with Cucumber Ribbons
Ingredients
Method
- Add all dressing ingredients to a small jar, seal, and shake until emulsified.
- Cut the peaches into six or eight wedges each.
- Peel the cucumber into thin ribbons using a vegetable peeler.
- Arrange half the peaches on a serving platter, pull apart the burrata and nestle it among them, then add the remaining peaches and cucumber ribbons.
- Drizzle the dressing over the peaches and cucumber.
- Finish with cracked black pepper and fresh basil leaves.
Notes
- Best assembled within an hour of serving, as sliced peaches release liquid over time.
- Dressing can be made up to 3 days ahead and refrigerated.
- Let burrata sit at room temperature for 15-20 minutes before serving for the best texture.
