Peach and Burrata Salad

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Peach and Burrata Salad with corn, herbs, and a hot honey vinaigrette is a fresh and flavorful 30-minute summer dish, perfect for easy entertaining.

Why You’ll Love This Peach Burrata Salad

Why You’ll Love This Peach Burrata Salad

This simple, classic summer salad showcases seasonal ingredients at their peak, requiring minimal fuss. Juicy grilled peaches, fresh corn, and a mix of herbs are elevated with a zesty hot honey vinaigrette. Originally, I tried this salad with halloumi, which was tasty, but the creamy addition of burrata cheese took it to the next level. After all, burrata makes everything better! Like the popular Cucumber Peach Salad, this combination may seem unusual but works beautifully together.

Serve it with anything from the grill—like burgers, chicken, or shrimp skewers. It also pairs well with Tomato Basil Soup, or alongside a sandwich or wrap, such as Green Goddess Chicken Salad.

Ingredients

  • Peaches: Perfect during summer, peaches can be swapped with nectarines if desired. Choose semi-soft peaches for ripeness.
  • Corn: Fresh, raw corn adds a sweet crunch, perfect for peak summer.
  • Shallots: Adds a subtle bite; red onion can be substituted.
  • Herbs: Fresh basil and mint bring a refreshing note.
  • Olive Oil: Use extra-virgin olive oil or avocado oil for the dressing.
  • Hot Honey: A blend of honey and chili peppers, like Mike’s Hot Honey. If unavailable, use regular honey with a pinch of chili flakes.
  • Vinegar: Sherry or white wine vinegar is recommended for a milder flavor.
  • Garlic: Fresh garlic is best.
  • Burrata: A creamy Italian cheese made from mozzarella and cream.
  • Pistachios: Roasted and salted, they add crunch and richness.

For the full list of ingredients and quantities, refer to the recipe card below.

Substitutions and Additions

  • Different Fruit: If peaches aren’t available, use nectarines, plums, or mango.
  • No Hot Honey: Use regular honey with a bit of chili flakes.
  • Make It Vegan: Substitute burrata with plant-based mozzarella, like Miyoko’s.
  • Add Protein: Add grilled shrimp, chicken, steak, chickpeas, or edamame for a fuller meal.
  • Use Halloumi: Replace burrata with grilled halloumi cheese.

Directions

Step 1: Prepare Hot Honey Dressing

Mix olive oil, vinegar, honey, garlic, and salt in a jar or bowl.

Step 2: Grill the Peaches

Slice and grill on a grill pan, outdoor grill, or skillet until caramelized, about 2 to 3 minutes per side.

Step 3: Combine Corn, Shallots, and Herbs

Mix in a large bowl.

Step 4: Add Dressing

Pour half the dressing over the corn mixture and toss.

Step 5: Assemble the Salad

Place the corn mixture on a platter, and top with grilled peach slices, and dollops of burrata. Lightly salt the salad, especially the burrata.

Step 6: Finish and Garnish

Make-Ahead and Storage Tips

  • Make-Ahead: Prepare the hot honey dressing up to a day in advance and refrigerate. You can also prep the corn mixture a day ahead.
  • Store: Store leftovers in an airtight container in the fridge for up to three days. Serve chilled or at room temperature.

Serving Suggestions

  • Burgers or Sandwiches: Pairs well with grilled burgers, such as beef or turkey, or Black Bean Burgers.
  • Seafood: Great alongside Salmon with Balsamic Tomatoes, Shrimp Cakes, or Baja Fish Tacos.
  • Chicken: For a summer feast, serve with Curried Chicken Thighs or Chimichurri Chicken Meatballs.

Equipment

Ingredients  

  • 1/4 cup extra-virgin olive oil (or avocado oil), plus more for grilling
  • 2 Tbsp. sherry vinegar (or white wine vinegar)
  • 1 Tbsp. hot honey
  • 1 garlic clove, minced
  • 1/2 tsp. kosher salt, plus more to taste
  • 2 peaches, cored and sliced into quarters
  • 3 ears fresh corn, shucked
  • 1/4 cup minced shallots
  • 1/4 cup thinly sliced or torn basil leaves, plus more for garnish
  • 3 Tbsp. finely chopped fresh mint
  • 1 (4-ounce) ball burrata cheese
  • 1/4 cup finely chopped roasted, salted pistachios

Instructions 

  1. In a glass jar or liquid measuring cup, combine olive oil, vinegar, hot honey, garlic, and 1/2 tsp. salt; mix well to combine. Set aside.
  2. Grill peach segments in a well-oiled grill pan, outdoor grill, or skillet over medium heat until nicely caramelized with grill marks, about 2 to 3 minutes per side.
  3. Slice corn from the cobs and add to a large mixing bowl (the corn stays raw). Add shallots, basil, mint, and half of the hot honey dressing; toss to combine. Transfer the corn mixture to a serving platter and top with grilled peach segments and dollops of burrata cheese. Sprinkle salad with a pinch more salt (especially the dollops of burrata). Drizzle remaining dressing overtop, and garnish with chopped pistachios and additional fresh basil.

Notes

  • Make-Ahead: Prepare the hot honey dressing up to 1 day ahead and keep refrigerated. You can also toss the corn mixture together 1 day ahead.
  • Store: Refrigerate leftovers in an airtight container for up to 3 days. Enjoy chilled, or leave out at room temperature for 30 minutes to take some of the chill off.
NUTRITION INFORMATON: Serving: 1.75cups | Calories: 322kcal | Carbohydrates: 39g | Protein: 14g | Fat: 14g | Saturated Fat: 1.5g | Sodium: 1205mg | Fiber: 10g | Sugar: 6g

*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

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