Sip & Savor Summer No. 1: Spinach Salad with Peaches, Tomatoes, Burrata & Herby Vinaigrette

Some ingredients just are summer. And for those of us who’ve lived in the South long enough, peaches top that list. They’re sweet, sun-ripened, and juicy—practically bursting with summer in every bite. Peaches are the quiet hero of the season, and every year, the first taste of one transports me instantly: porch swings, golden light, cicadas humming, and everything moving just a little slower.

Now that I live in the Midwest, I take any opportunity to bring peaches into my summer kitchen. They remind me of where I come from and how much I love the South—its warmth, its rhythm, its flavor. There’s something about that first bite of a ripe peach that feels like coming home, even when I’m miles away.

That’s what this salad captures. It’s fresh and vibrant, made with simple seasonal stars: baby spinach, ripe peaches, juicy tomatoes, creamy burrata, and a drizzle of homemade herby vinaigrette. It’s light, luscious, and exactly what you want to eat on a hot day. That’s the spirit of Sip & Savor Summer series— food and drinks that capture the essence of summer.

Whether you’re lunching al fresco, looking for a no-cook dinner, or building the perfect summer picnic plate, this salad deserves a spot at the table.

🥗 Why You’ll Love This Salad

  • Ready in 15 minutes – no oven, no stress.

  • Seasonal and stunning – perfect for using fresh summer peaches and tomatoes.

  • Balanced and beautiful – creamy burrata, sweet fruit, tangy vinaigrette, and fresh herbs.

  • Customizable – make it heartier with grilled chicken, shrimp, lamb or toasted nuts.

📝Recipe: Spinach Salad with Peaches, Tomatoes, Burrata & Herby Vinaigrette

Serves: 2–4 // Prep Time: 15 minutes // Total Time: 15 minutes

For the salad:

  • 4 cups baby spinach (or arugula or spring mix)

  • 2 ripe peaches, thinly sliced

  • 1 cup cherry or grape tomatoes, halved

  • 1 ball of burrata (about 4 oz)

  • Flaky sea salt and freshly cracked black pepper

  • Optional: 1/4 cup toasted pecans, slivered almonds, or pumpkin seeds for crunch

For the herby vinaigrette:

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons white wine vinegar or fresh lemon juice

  • 1 teaspoon Dijon mustard

  • 1 garlic clove, finely grated

  • 1 tablespoon chopped fresh basil

  • 1 tablespoon chopped fresh parsley

  • 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)

  • Salt and pepper, to taste

Directions

  1. Make the vinaigrette: In a small bowl or jar, whisk together the olive oil, vinegar (or lemon juice), Dijon mustard, and garlic. Stir in the chopped herbs and season with salt and pepper to taste. Set aside to let the flavors meld.

  2. Assemble the salad: In a wide bowl or on a platter, arrange the spinach. Layer on the peach slices and tomato halves. Gently place the burrata in the center or tear it into smaller pieces and scatter over the top.

  3. Dress and finish: Drizzle the salad with the herby vinaigrette just before serving. Top with flaky salt, cracked black pepper, and optional crunchy toppings for texture.

It’s satisfying without feeling heavy—ideal for those hot, don’t-turn-on-the-stove days.