Grilled Peach and Burrata Salad with Pistachio Citrus Vinaigrette
A vibrant summer salad that’s as stunning as it is simple. Juicy grilled peaches, creamy burrata, and crisp greens are dressed in a pistachio-citrus vinaigrette that brings brightness and crunch to every bite. Perfect for a light lunch, appetizer, or backyard dinner party.
Ingredients
For the Pistachio Citrus Vinaigrette:
- 1/4 cup roasted shelled pistachios (unsalted preferred)
- 2 tbsp fresh orange juice
- 1 tbsp orange zest
- 1 tbsp white wine vinegar or champagne vinegar
- 1 tsp honey or maple syrup
- 1 tsp dijon mustard
- 1/4 tsp The Spice Girl Kitchen Tri-Salt Blend
- fresh cracked pepper, to taste
- 1 clove garlic, finely grated (optional)
- 1/3 cup extra virgin olive oil
For the Salad:
- 3 ripe but firm peaches, halved and pitted
- 1 tbsp olive oil (for brushing peaches)
- 4 cup arugula or baby spring mix
- 1 8-oz ball burrata cheese
- 1/4 cup roasted shelled pistachios, roughly chopped
- fresh mint or basil, for garnish (optional)
Instructions
For the Pistachio Citrus Vinaigrette:
- 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.
For the Salad:
- 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.