Peach, Cherry & Burrata Salad with Pickled Courgette Ribbons

Name: Peach, Cherry & Burrata Salad with Pickled Courgette Ribbons
Prep time: 35 min
Total time: 55 min
Ingredients: 2 courgettes; 120 ml apple cider vinegar; 1 tsp caster sugar; 1 tsp sea salt; 1 shallot, (finely sliced); Pinch of turmeric; Pinch of chilli flakes; 120 ml extra virgin olive oil; 60 ml balsamic vinegar or champagne vinegar; 1 tbsp honey; 0.5 shallot, (finely chopped); 1 clove garlic, (grated); 1 tsp lemon zest; 225-300 g cherry tomatoes, (halved if large); 2-3 ripe peaches, (cut into wedges); 150 g pitted fresh cherries; 225 g burrata or mozzarella, (at room temperature); 35 g toasted pumpkin seeds; Micro herbs, (to finish)

This is the salad that makes people stop mid-conversation. You bring it to the table and suddenly nobody is finishing their sentence. It's summer on a plate — juicy peaches, sweet cherries, blistered little tomatoes — and then that silky burrata pulling it all together. The pickled courgette ribbons are the thing that lifts it from lovely to genuinely memorable. A little sharp, a little heat, a bright acidity that cuts right through the richness of the cheese. Make them first. They'll sit quietly in their pickling liquor while you pull everything else together, and they'll be better for it.

This is the kind of recipe that looks impressive and feels effortless — which, honestly, is exactly what summer cooking should be.

The peaches should be properly ripe — fragrant and yielding. Underripe peaches are one of the great disappointments of summer. If yours need a day, leave them on the windowsill. It's worth the wait.

Ingredients

Pickled Courgette Ribbons

2 courgettes
120 ml apple cider vinegar
1 tsp caster sugar
1 tsp sea salt
1 shallot, finely sliced
Pinch of turmeric
Pinch of chilli flakes

Vinaigrette

120 ml extra virgin olive oil
60 ml balsamic vinegar or champagne vinegar
1 tbsp honey
0.5 shallot, finely chopped
1 clove garlic, grated
1 tsp lemon zest

The Salad

225-300 g cherry tomatoes, halved if large
2-3 ripe peaches, cut into wedges
150 g pitted fresh cherries
225 g burrata or mozzarella, at room temperature
35 g toasted pumpkin seeds
Micro herbs, to finish

Method

For the pickled courgette ribbons:

Start here — these need at least 20 minutes to do their thing.
Using a vegetable peeler or mandoline, shave the courgettes into long, thin ribbons.
Whisk together the vinegar, sugar, salt, turmeric and chilli flakes until the sugar dissolves.
Add the shallot and courgette ribbons, toss well to coat, and set aside for at least 20 minutes. They'll soften slightly and take on the most beautiful golden tinge from the turmeric.

For the vinaigrette:

Combine everything in a jar and shake until emulsified.
Taste — it should be bright, a little sweet, a little sharp. Adjust as you like.

To assemble the salad:

Arrange the cherry tomatoes, peaches and cherries across a large, wide platter — don't overthink it, just let them fall naturally.
Lift the pickled courgette ribbons from their liquor and drape them over and through the fruit.
Tear the burrata open and nestle it in the centre.
Scatter over the pumpkin seeds.
Drizzle generously with the vinaigrette, then finish with a handful of micro herbs.
Serve immediately, with good bread alongside if you like.

Back to recipes

Grilled peaches and tomatoes with whipped cheese, fresh herbs, and toasted bread on a plate

Prep Time: 35

Pickling Time: 20

Total Time: 55

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