This Peach Burrata Salad is bright, refreshing, and full of flavor. It pairs smoky grilled peaches with creamy burrata, fresh herbs, crunchy pistachios, and a simple tahini dressing for a perfect summer side or light main. The combination of textures and sweet-savory contrasts makes it an easy crowd-pleaser.
A Summer Favorite in My Kitchen
As a nutrition coach, I recommend loading plates with seasonal produce whenever possible. This Peach Burrata Salad is one of my go-to summer recipes because it feels both nourishing and indulgent. Sweet, charred peaches meet rich burrata and a toasty tahini dressing, while fresh basil and mint brighten every bite. It’s an attractive dish to bring to a cookout, and it holds up well as a composed salad for a casual dinner.
If you want to make it heartier, add crunchy homemade croutons, toasted chickpeas, or sliced grilled chicken to turn it into a satisfying main course.
Recipe Overview
- Skill Level: Beginner
- Prep Time: 15 mins
- Cook Time: 5 mins
A Few Key Ingredients
Below are the essentials that create the salad’s balance of sweet, creamy, herbal, and crunchy elements. Full ingredient amounts are listed in the recipe section.
Peaches: Choose firm peaches for grilling so they hold their shape. If your peaches are softer, handle them gently when grilling. Nectarines work well as a substitute.
Burrata: Burrata is similar to fresh mozzarella but with an oozy, creamy center. Use a high-quality burrata and drain any excess liquid before serving. It can be served slightly chilled or at room temperature.
Tahini dressing: Tahini, lemon, a touch of honey and Dijon, plus a pinch of cumin and salt, form a creamy, nutty dressing that complements the fruit and cheese.
Greens and fresh herbs: A mix of arugula and baby spinach is lovely here. Fresh basil and mint add a bright, aromatic lift—parsley or chives will also work.
Pistachios and red onion: Chopped roasted pistachios add crunch; thinly sliced red onion contributes savory bite. Soaking the onion in cold water for 10–15 minutes mellows the flavor if desired.
Transforming Peaches by Grilling
Grilling peaches caramelizes their natural sugars and adds a subtle smoky note. With a hot grill or grill pan, peach halves only need a couple minutes per side to develop char and become jammy. A few quick sear marks make a big difference in flavor and presentation.
Quick tip!
Preheat the grill or grill pan until very hot and let the peaches cook undisturbed to avoid sticking and to get good char marks.
How to Make Peach Burrata Salad
- Toss the peaches: Halve and pit the peaches, then toss with olive oil, honey and a pinch of salt and black pepper. Heat a grill pan over medium-high heat.
- Grill: Place peaches cut-side down and grill about 2 minutes per side, until charred and slightly softened. Remove and let cool slightly.
- Make the dressing: Whisk together tahini, lemon juice, olive oil, honey, Dijon, cumin, salt and pepper until smooth. Add 1–2 tablespoons warm water, a little at a time, until the dressing is pourable.
- Assemble the greens: Lightly toss mixed greens with a small amount of dressing and spread on a platter. Scatter torn basil and mint over the greens, then arrange the grilled peaches on top.
- Add burrata and finish: Tear the burrata over the salad, sprinkle with chopped pistachios, add thinly sliced red onion, and drizzle the remaining dressing over everything just before serving.
Common Mistakes to Avoid
- Using overripe peaches: Very soft peaches can fall apart when grilled.
- Dressing too early: Dress the salad just before serving to avoid limp greens.
- Skipping herbs: Fresh basil and mint add important brightness—don’t omit them if possible.
- Overcrowding the grill: Give peach halves space so they char rather than steam.
Recipe Notes
- Substitute a balsamic drizzle for the tahini dressing if you prefer a tangier finish.
- To make the salad more filling, add croutons, cooked chickpeas or shredded cooked chicken.
- Add extra vegetables like cherry tomatoes, cucumber or shredded carrot for more color and crunch.
- Store leftover salad undressed in an airtight container for up to 3 days; dressing keeps separately in the fridge for up to 1 week.
Questions I Get Asked a Lot
Yes. The outer layer of burrata is fresh mozzarella, which provides a slight texture contrast to the creamy interior.
The center is stracciatella—a mix of shredded mozzarella and cream that gives burrata its signature soft, creamy interior.
You can prepare the tahini dressing and grill the peaches ahead. Store them refrigerated (dressing up to 1 week, grilled peaches up to 3 days) and assemble just before serving.
Keep the salad undressed in an airtight container in the refrigerator for up to 3 days. Store dressing separately for up to 1 week.
What to Serve With Peach Burrata Salad
This salad complements many main dishes. Ideas to serve alongside:
- Grilled chimichurri chicken
- Grilled cilantro-lime salmon
- Grilled steak with chimichurri
- Cheesy garlic bread
- Scallop pasta
- Roasted garlic vegetables
More Flavorful Salads
- Thai beef salad
- Asian cucumber salad
- Nicoise salad
- Greek chicken pasta salad
- Herbed potato salad
- Shrimp avocado salad
- Summer corn salad
Thanks for reading—if you try this recipe, I’d love to hear how it turned out. Leave a comment and rating if you made it.
Peach Burrata Salad With Tahini Dressing
By: Rena Awada
Skill Level: Beginner
Servings: 4 servings
Prep: 15 mins • Cook: 5 mins • Total: 20 mins
Ingredients
- 4 medium peaches, halved and pitted
- 1 tablespoon olive oil
- 1 tablespoon honey
- Salt and black pepper, to taste
- 4 cups mixed greens (arugula & baby spinach)
- 2 tablespoons fresh basil, torn
- 1 tablespoon fresh mint, torn
- 8 ounces burrata
- ½ cup roasted shelled pistachios, chopped
- 1 small red onion, thinly sliced
Tahini Dressing
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 tablespoon honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
- ½ teaspoon fine kosher salt
- 1–2 tablespoons warm filtered water, to thin
Instructions
- Toss peaches with olive oil, honey, salt and pepper. Preheat a grill pan over medium-high heat.
- Grill peaches cut-side down for about 2 minutes per side until charred. Remove and cool slightly.
- Whisk tahini, lemon juice, olive oil, honey, Dijon, cumin, salt and pepper until smooth. Add warm water gradually until pourable.
- Toss mixed greens, basil and mint lightly with a little dressing and arrange on a large platter. Add grilled peaches.
- Tear burrata over the salad, sprinkle with chopped pistachios, add sliced red onion, and drizzle remaining dressing just before serving.
Notes
- Swap the tahini dressing for a balsamic drizzle if you prefer a tangier profile.
- Make the dressing and grill the peaches ahead of time to save prep; keep them refrigerated separately.
Nutrition (per serving, approximate)
- Calories: 513 kcal
- Carbohydrates: 34 g
- Protein: 16 g
- Fat: 40 g
- Fiber: 5 g
- Sugar: 24 g
Nutrition information is an approximation.