Peaches & Burrata Recipe

Chill burrata

Place burrata in the refrigerator until ready to serve. Remove 10 minutes before plating so it relaxes but stays cool.

Wash and dry produce

Rinse the serpent cucumber and salad greens (if using). Pat dry with paper towels or spin in a salad spinner to remove excess moisture.

Slice peaches and cucumber

Cut peaches into 1/4-inch thick wedges or slices. Thinly slice the serpent cucumber on a bias into 1/8-inch slices. Set aside separately so they keep shape when plated.

Whisk the dressing: in a small bowl or jar combine 2 tablespoons local honey, 3 tablespoons extra-virgin olive oil, 1 teaspoon fresh lemon juice, 1 teaspoon white balsamic vinegar, 1 teaspoon fine sea salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously (or shake in a jar with lid) until emulsified and honey is fully incorporated. Taste and adjust seasoning — add a pinch more salt or 1/2 teaspoon lemon juice if needed.

Arrange greens (optional): if using mixed greens, divide 2 cups between 4 plates as a light bed for the peaches and burrata.

Layer peaches and cucumber: fan peach slices and cucumber slices over the greens or directly on the plate in an attractive pattern, leaving a central space for the burrata.

Add prosciutto: gently tear or fold 4 ounces of prosciutto into bite-sized pieces and drape them among the peaches and cucumber so each portion gets salty ribbons.

Place the burrata: divide 8 ounces burrata into two 4-ounce portions (or serve whole for two). Gently place the burrata in the center of the arrangement. If serving whole, score the top slightly so interior creams mingle with the dressing when cut.

Dress the salad: lightly drizzle about half of the prepared dressing evenly over the peaches, cucumber, greens and prosciutto. Reserve remaining dressing to adjust at the table if desired.

Honey and season: drizzle the reserved 1 teaspoon of local honey directly over the burrata for a bright sweet contrast. Sprinkle 1/2 teaspoon flaky sea salt and a pinch of freshly ground black pepper over the whole plate.

Garnish and accompany: scatter microgreens or fresh basil leaves over the salad. Serve with 8 black garlic crackers on the side (two per serving) so guests can spoon creamy burrata and peaches onto crackers.

Serve immediately: present the salad immediately so burrata remains cool and crackers stay crisp. If preparing ahead, keep components chilled separately and assemble within 15 minutes of serving.