Combine the lemon juice, lemon zest, malt vinegar, olive oil, honey, flaky salt, and freshly ground black pepper in a jar. Secure the lid and shake vigorously until the mixture emulsifies.

Cut the peaches into quarters or eighths for uniform pieces.

Peel the Lebanese cucumber into long ribbons using a vegetable peeler.

On a serving platter, lay the peaches and cucumber ribbons in alternating clusters. Tear the burrata apart and scatter it across the platter.

Drizzle the dressing over the salad, being generous but careful not to drench it.

Garnish with basil leaves, thyme, and lemon zest, then serve immediately.