This peach and burrata salad is the ultimate summer dish—featuring grilled peaches, creamy burrata, and a bright pistachio citrus vinaigrette. It’s fresh, flavorful, and easy enough for a weeknight dinner or elegant enough for entertaining.
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If you’re looking for the ultimate summer salad, this grilled peach and burrata salad with pistachio citrus vinaigrette is everything you didn’t know you needed. Think juicy caramelized peaches, creamy burrata, peppery greens, and a nutty-sweet vinaigrette that ties it all together with a burst of bright citrus.
This isn’t just a pretty salad—it’s a flavor bomb. Grilling the peaches intensifies their natural sweetness, while the burrata adds richness and luxury. But the real star? A homemade pistachio vinaigrette, laced with orange zest and honey, that brings a fresh and unexpected twist.
Whether you’re hosting a backyard dinner, planning a date-night menu, or just want to upgrade your usual salad routine, this peach burrata salad feels effortlessly elevated—but is surprisingly easy to pull off.
This post is all about Grilled Peach and Burrata Salad with Pistachio Citrus Vinaigrette.
Why This Peach and Burrata Salad Works
Peaches and burrata are a classic summer combo for good reason. The sweet fruit and creamy cheese balance each other out beautifully—and when you grill the peaches, it takes that flavor pairing to a whole new level.
Here’s why this recipe is a standout:
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Grilled peaches become tender, caramelized, and extra juicy.
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Burrata is creamy, delicate, and melts perfectly into every bite.
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Pistachio citrus vinaigrette brings a zesty, nutty twist that makes the whole salad sing.
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Arugula adds peppery bite, balancing the sweetness of the fruit.
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It’s light but satisfying, and just different enough to impress your guests—or yourself.
This is the kind of salad that looks fancy on the plate, but takes less than 30 minutes to pull together. It’s perfect for summer entertaining, meal prep with flair, or when peaches are too good to pass up at the farmers market.
Ingredients You’ll Need
This grilled peach and burrata salad is made with just a handful of fresh, flavorful ingredients. Here’s what to gather:
For the Salad
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Ripe peaches – Choose ones that are firm but fragrant. They’ll hold up well on the grill and get beautifully caramelized.
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Burrata cheese – Creamy and luxurious. Look for it in the specialty cheese section.
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Arugula (or mixed greens) – Arugula adds a peppery kick that balances the sweetness, but baby spinach or spring mix works too.
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Fresh basil or mint – Optional, but adds a fragrant finish and pairs beautifully with peaches and burrata.
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Olive oil – Just a drizzle helps the peaches char evenly on the grill.
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Salt & pepper – To season the salad and round out the flavors.
For the Pistachio Citrus Vinaigrette
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Shelled pistachios – Toasted for extra flavor. You’ll blend these into the dressing for a creamy, nutty base.
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Fresh orange juice + zest – Bright and sunny, this citrus combo brings the vinaigrette to life.
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Honey or maple syrup – Adds a touch of natural sweetness.
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White wine vinegar or champagne vinegar – For a light, acidic backbone.
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Dijon mustard – Helps emulsify the dressing and gives it a little tang.
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Olive oil – A good-quality extra virgin olive oil makes all the difference.
How to Make Grilled Peach and Burrata Salad
This impressive summer salad comes together in under 30 minutes and feels like something you’d order at a restaurant. Here’s how to do it:
1. Toast the Pistachios
In a dry skillet over medium heat, toast the shelled pistachios for 2–3 minutes, stirring occasionally, until fragrant and lightly golden. Set aside to cool. Alternatively, you can buy the pistachios already roasted!
2. Make the Pistachio Citrus Vinaigrette
In a blender or food processor, combine the toasted pistachios, orange juice and zest, honey, vinegar, Dijon mustard, olive oil, salt, and pepper. Blend until smooth and creamy. With the motor running, slowly stream in olive oil until emulsified. Taste and adjust seasoning. If needed, thin with a splash of water.
💡 Common vinaigrette mistake to avoid: Don’t skip the mustard—it helps emulsify the dressing so it doesn’t separate!
3. Grill the Peaches
Slice peaches in half or into thick wedges. Lightly brush with olive oil. Grill cut-side down over medium-high heat for 2–3 minutes, or until grill marks appear and the fruit begins to soften slightly. Remove and let cool slightly.
4. Assemble the Salad
On a large platter or in a salad bowl, layer the arugula (or greens), grilled peach slices, chopped pistachios, and torn burrata. Drizzle generously with the pistachio citrus vinaigrette. Finish with a sprinkle of salt and fresh mint or basil if desired.
Frequently Asked Questions
What flavor pairs well with pistachio?
Pistachios have a naturally sweet, buttery flavor with a slight earthiness, making them a perfect match for both sweet and savory ingredients. They pair especially well with:
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Citrus (like orange, lemon, and lime) – brightens and balances the richness
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Stone fruits (like peaches and apricots) – enhances pistachio’s natural sweetness
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Herbs like basil and mint – for freshness
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Cheeses – particularly creamy ones like burrata or goat cheese
This recipe brings together citrus, grilled peaches, and burrata to highlight pistachio’s best companions.
What are some common mistakes to avoid when making vinaigrette?
Here are a few key things to keep in mind when making vinaigrette:
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Not emulsifying properly: Always whisk or blend the oil in slowly (or use mustard) to keep the dressing from separating.
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Using poor quality oil or vinegar: Since vinaigrette is all about the ingredients, use a good extra virgin olive oil and real vinegar or fresh citrus.
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Under-seasoning: Taste and season your vinaigrette! A pinch of salt can make a huge difference.
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Skipping sweetness: A touch of honey, maple, or fruit juice can round out sharp acidity.
When are peaches in season?
Peach season typically runs from late May through September, with peak ripeness in June, July, and August. The exact timing can vary slightly depending on your region, but summer is when peaches are at their sweetest and juiciest—perfect for fresh salads like this one.
Are peaches good in salad?
Absolutely! Peaches add juicy sweetness and a soft texture that contrasts beautifully with crisp greens and creamy cheeses. When grilled, they also bring a caramelized, smoky depth that turns a simple salad into something memorable. Peaches work particularly well with:
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Burrata
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Arugula or peppery greens
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Nuts (like pistachios, almonds, or pecans)
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Herby vinaigrettes or sweet dressings
What is the best dressing for a peach salad?
The best dressing for a peach salad is one that enhances the fruit’s natural sweetness without overpowering it. Light, tangy dressings like:
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Citrus vinaigrette
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Balsamic glaze
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Honey mustard vinaigrette
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Pistachio vinaigrette (like in this recipe!)
These dressings add contrast and balance—especially when paired with creamy cheese or peppery greens.
You May Also Like
If you enjoy this recipe, check out my other salad recipes:
Grilled Peach and Burrata Salad with Pistachio Citrus Vinaigrette
Ingredients
Method
- In a food processor or blender, pulse pistachios until finely chopped but not fully smooth.
- Add orange juice, zest, vinegar, honey, mustard, salt, and pepper (plus garlic, if using). Pulse again to combine.
- With the motor running, slowly stream in olive oil until emulsified. Taste and adjust seasoning as needed.
- Preheat a grill or grill pan over medium-high heat. Brush the cut sides of the peaches with olive oil.
- Grill the peaches cut-side down for 3–4 minutes, until grill marks appear and the fruit is slightly softened but still holds its shape. Flip and grill the skin side for 1–2 minutes. Remove and let cool slightly, then slice into wedges.
- Arrange the greens on a large platter or shallow bowl. Tear the burrata gently and nestle it among the greens.
- Add the grilled peaches and sprinkle chopped pistachios over the top.
- Drizzle with vinaigrette just before serving. Garnish with fresh herbs if using.
Video
Notes
Storage Tips
Salad Storage:This peach and burrata salad is best enjoyed fresh, as the burrata and grilled peaches don’t hold up well once mixed. If you plan to prep ahead, store each component separately. Keep the grilled peaches, arugula, and burrata in airtight containers in the fridge for up to 1–2 days, then assemble just before serving for best texture and flavor. Vinaigrette Storage:
The pistachio citrus vinaigrette can be made in advance and stored in an airtight jar in the refrigerator for up to 5 days. Shake or whisk well before each use, as natural separation may occur.
Tips for the Best Peach and Burrata Salad
- Use ripe but firm peaches – They grill better and won’t fall apart.
- Grill over medium heat – Too hot and the peaches will burn before softening.
- Serve the burrata at room temperature – It’s creamier and more flavorful.
- Make the vinaigrette ahead – It can be refrigerated for up to 5 days.
- Add protein if desired – Grilled chicken, prosciutto, or chickpeas work beautifully.
- Vinaigrette texture – For a chunkier dressing, hand-chop the pistachios and whisk everything together in a bowl instead of blending.
- No grill? Use a grill pan or cast iron skillet to sear peaches.
This Grilled Peach and Burrata Salad with Pistachio Citrus Vinaigrette is the perfect balance of creamy, juicy, smoky, and bright. It’s elegant enough for entertaining but simple enough for a weeknight side. The grilled peaches add sweetness and depth, burrata brings luxurious creaminess, and the pistachio vinaigrette ties everything together with a nutty citrus punch.
Whether you’re serving it with grilled chicken, crusty bread, or as a standalone dish, it’s a recipe you’ll come back to all summer long.
This post was all about Grilled Peach and Burrata Salad with Pistachio Citrus Vinaigrette!
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