Ingredients

2 garlic cloves, grated

1 tbsp. Dijon mustard

1 tbsp. fresh lemon juice

1 tbsp. fresh thyme

1 tbsp. maple syrup

8 tbsp. extra-virgin olive oil, divided, plus more for grill

Kosher salt

Freshly ground black pepper

1/2 red onion, thinly sliced

2 Persian cucumbers, thinly sliced into half-moons

6 peaches, sliced into 1/2″-thick wedges

8 oz. sourdough bread, cut into 1″-thick slices

3 (2-oz.) burrata balls

Flaky sea salt

Instructions

Step 1: In a medium bowl, stir together grated garlic, Dijon mustard, lemon juice, fresh thyme, and maple syrup until combined. While whisking, slowly drizzle in 4 tablespoons of olive oil until the dressing is smooth and emulsified. Season with kosher salt and freshly ground black pepper. Add the sliced red onion and cucumbers, then toss to coat them evenly with the dressing.

Step 2: Prepare a grill for medium heat and preheat for about 5 minutes. Clean the grates and oil them lightly to prevent sticking.

Step 3: In a large bowl, drizzle the peach slices with 2 tablespoons of olive oil. Season with 1/2 teaspoon kosher salt and toss gently to coat.

Step 4: Arrange peaches flesh side down on the grill. Grill for 1 to 2 minutes per side, turning halfway through, until peaches are charred but not burnt. Transfer them to a plate.

Step 5: Drizzle the bread slices all over with the remaining 2 tablespoons of olive oil. Grill the bread, turning frequently, until the edges are charred and the surface is golden brown between grill marks, about 2 to 3 minutes per side. Transfer to another plate and let cool slightly. Tear the grilled bread into 3/4″ to 1″ pieces.

Step 6: On a large serving platter, arrange the grilled peaches, dressed cucumbers and onions, and torn bread pieces. Tear open the burrata balls and distribute them on top of the salad. Drizzle with any remaining dressing from the bowl with peaches. Finish by seasoning with flaky sea salt and freshly ground black pepper to taste.

Tips & Variations

Use ripe but firm peaches for grilling to prevent them from becoming mushy. Nectarines can be a delicious alternative.

If you don’t have a grill, you can char the peaches and bread in a grill pan or under a broiler, watching carefully to avoid burning.

For extra freshness, add torn basil leaves or a handful of arugula just before serving.

Maple syrup adds a lovely sweetness, but honey can be used as a substitute if preferred.

FAQs

Can I make this salad ahead of time?

You can prepare the dressing up to 3 days in advance and refrigerate it. However, it’s best to assemble the salad just before serving to keep the bread from becoming soggy.

What can I substitute for burrata?

If burrata is unavailable, fresh mozzarella or ricotta can be used as a creamy alternative that complements the peaches and dressing well.