There’s something about that first bite of a grilled peach. Smoky. Sweet. Juicy. It instantly takes me back to a dinner years ago at a tiny vineyard just outside Hendersonville, where a friend brought out a plate that looked too pretty to eat—halved peaches blistered from the grill, creamy burrata oozing at the center, and basil torn with reckless abandon. One bite in, and I knew I’d be making my own version of this peach burrata salad every summer after.
This Peach Burrata Salad with Basil & Toasted Pine Nuts isn’t your everyday mix of greens. It’s indulgent, but balanced. The softness of burrata, the grilled peaches’ charred sweetness, fresh basil’s brightness, and the crunch of toasted pine nuts—it’s the kind of dish that makes you linger at the table longer than planned. Add a honey drizzle, a few drops of balsamic, and a sprinkle of sea salt, and you’ve got a plate that’s picnic-perfect or dinner-party stunning.
Let’s dive into what makes this seasonal salad shine and how to get those just-right grill marks on your peaches without overcooking them. From selecting ripe peaches to styling your platter, you’ll walk away ready to recreate this sun-kissed summer classic in minutes.
Why Peach Burrata Salad Is a Must-Make This Season
A Balance of Creamy, Sweet, and Crunchy
This peach burrata salad with basil & toasted pine nuts is a masterclass in texture and contrast. The creamy burrata spreads like soft butter, creating a cool base for the warm grilled peaches. Toasted pine nuts deliver a toasty crunch, while basil adds an aromatic lift. Each component supports the others without overpowering—a true harmony on a plate.
Whether served as a light main course or an appetizer, this salad satisfies. The burrata brings protein and richness, while the peaches offer a juicy burst that feels both indulgent and refreshing. And when topped with a drizzle of honey and balsamic, you get layers of flavor that develop with every bite.
Seasonal Ingredients That Shine Naturally
Peach season is short—but when it hits, it’s golden. This salad celebrates peaches at their peak, when their flesh is firm but bursting with flavor. It’s not about complicated techniques, but about letting great ingredients speak. That’s the heart of why this salad works: minimal effort, maximum payoff.
Fresh basil leaves and pine nuts take it to another level. Basil adds lift and color, while toasted pine nuts bring a nuttiness that plays beautifully against the creamy cheese. And let’s not forget: burrata, with its delicate exterior and rich center, turns this from a simple fruit-and-cheese combo into a showstopper.
Peach Burrata Salad with Basil & Toasted Pine Nuts
Ingredients
- 4 Peaches
- 8 Ounces Burrata Cheese
- 4 Sprigs Fresh Basil
- 1/2 Cup Pine Nuts
- 2 Tbsp. Extra Virgin Olive Oil For Grilling More To Drizzle
- Balsamic Reduction For Drizzling
- Honey For Drizzling
- Sea Salt
- Fresh Ground Black Pepper
Instructions
- Preheat the grill or grill pan to a medium-high heat.
- Cut the peaches in half and remove their pits. Brush the peaches with olive oil to coat.
- Place the peaches cut side down on the grill. Grill for 5-8 minutes, until the edges start to bubble and you can smell a hint of sweet caramelizing sugar. At 5 minutes, flip one to check. You want to see those lovely dark grill marks but still have somewhat firm orange flesh in between. When finished, remove and set aside cut side up to keep the juices in.
- Place the burrata cheese on the platter or plate. If serving individually, use half of a burrata cheese per person. See the “How To Style This Salad” section for a visual guide.
- Arrange the peach halves around the cheese. You can slice some of the peaches as well to vary the shapes.
- Drizzle with the extra virgin olive oil and honey (the honey can add a beautiful pattern on the plate).
- Tear the basil leaves into large pieces and sprinkle around the plate. Top with toasted pine nuts.
- Add a few spots of balsamic reduction, focusing on the peaches. For aesthetics, don’t get it on the burrata.
- Carefully tear the center of the burrata cheese to reveal the creamy center. Drizzle with a little extra virgin olive oil. Top with sea salt and fresh ground black pepper.
Notes
18.4 Grams
Net Carbs
11.5 Grams
Protein
28.3 Grams
Fat
390
Calories
Tips for Choosing the Best Peaches and Burrata
Ripe, But Not Mushy: Your Peach Game Plan
Peaches for this salad need to hold their shape on the grill. Look for firm-ripe peaches—ones that give slightly when pressed but aren’t overly soft. Too ripe, and they’ll collapse on the grill. Too underripe, and you’ll miss out on the juicy sweetness that balances the dish.
Yellow peaches are ideal here for color and flavor. Avoid white varieties, which are often too delicate for grilling. Once you’ve grilled them, you’ll smell caramelized sugar wafting through the air. That’s when you know they’re ready.
How to Pick and Prep Burrata Like a Pro
Burrata is best served fresh and cold right out of the fridge, especially when paired with warm ingredients. Use high-quality burrata—if you can find locally made versions, even better. Cut it just before serving and always serve at room temp to get that dramatic creamy spill when torn open.
And remember: a little goes a long way. Half a ball per person is more than enough for single servings, especially when served with peaches and toppings.
Serving Peach Burrata Salad with Style and Intention
What to Serve with Peach and Burrata Salad
This peach burrata salad with basil & toasted pine nuts can absolutely stand alone—but pair it well, and it becomes the centerpiece of an unforgettable summer spread. For a light lunch, serve it alongside crusty sourdough or a seeded baguette to soak up the juices and burrata cream. Add a chilled rosé or a crisp white like Sauvignon Blanc, and it’s picnic perfection.
Want something more filling? Grilled proteins like lemon-marinated chicken thighs, cedar plank salmon, or even thinly sliced prosciutto make excellent companions. Keep everything light, fresh, and simple—this salad isn’t trying to compete; it’s setting the tone. On cooler nights, a bowl of farro or couscous on the side makes it heartier without losing its summery charm.
Styling the Plate for Maximum Visual Impact
Presentation matters with this one. It’s a salad designed for the table, not the fridge. Start by anchoring your serving platter with the burrata—whole or halved depending on your crowd. Arrange peach halves in a circular motion around the cheese, overlapping for visual contrast. Then slice a few peaches thinly and layer them in between for texture and shape variation.
Tear basil leaves instead of slicing them—they look better and release more flavor. Scatter toasted pine nuts last for texture and visual balance. A quick swirl of honey and drizzle of balsamic reduction adds gloss and depth. Don’t forget to finish with a crack of black pepper and a pinch of flaky sea salt just before serving. This is the moment where your dish transforms from simple to spectacular.
Customizing Peach Burrata Salad: Swaps & Flavor Ideas
What Nuts Go Best with Burrata?
Toasted pine nuts bring a delicate, buttery crunch that complements the creamy burrata perfectly. But if pine nuts aren’t available (or you want to change things up), you’ve got flavorful alternatives that work just as well. Crushed pistachios add earthy richness and vibrant green color. Slivered almonds offer a slightly firmer texture and toast beautifully in minutes.
For something bold, try chopped walnuts or pecans—especially if you’re pairing the salad with roasted meats or fall fruits like figs. Just make sure to toast them first; raw nuts won’t have the same depth. Even candied nuts work if you want a sweet-savory combo. The key is balance: you want crunch without overpowering the burrata or peaches.
Simple Ingredient Swaps for Dietary Flexibility
Making this peach burrata salad with basil & toasted pine nuts vegetarian is easy—it already is. But if you’re looking to make it vegan, swap the burrata for a plant-based cashew cheese or almond ricotta. Brands now offer vegan mozzarella-style balls that mimic the creaminess of burrata quite well.
Peaches can also be swapped out when out of season. Try grilled nectarines, fresh figs, or even roasted butternut squash for a cooler weather version. Basil too can be subbed with fresh mint or arugula if you prefer a more peppery or herbaceous flavor.
If you’re nut-free, replace pine nuts with toasted sunflower seeds or pumpkin seeds (pepitas). They’ll still give you that satisfying crunch and golden color contrast without the allergens.
Peach Burrata Salad FAQs: Quick Answers to Common Questions
What to serve with peach and burrata salad?
Serve it with crusty bread, grilled chicken, or a chilled grain salad like farro or couscous. For drinks, try a dry white wine, Prosecco, or a fruity iced tea. It also pairs beautifully with summer appetizers like marinated olives or a light gazpacho.
What is burrata in a salad?
Burrata is a soft Italian cheese made from mozzarella and cream. When used in a salad, it offers a rich, creamy center that contrasts beautifully with crisp or juicy elements—like grilled peaches, tomatoes, or greens. It’s typically torn or sliced just before serving.
What nuts go best with burrata?
Toasted pine nuts are ideal for their delicate texture and mild flavor, but pistachios, almonds, or walnuts also pair well. Always toast them to bring out their natural oils and deepen their flavor. Just avoid heavily salted or flavored nuts—they can overpower the burrata.
What goes well with burrata in a salad?
Fresh fruits (like peaches or figs), herbs (especially basil and mint), and crunchy textures (toasted nuts or seeds) complement burrata best. You can also add balsamic glaze, olive oil, or honey for contrast. The goal is to pair richness with something bright or sweet.
Conclusion: Why This Salad Deserves a Spot on Your Summer Table
This peach burrata salad with basil & toasted pine nuts is more than a dish—it’s a seasonal moment. It captures the warmth of summer nights, the comfort of creamy cheese, and the sweet reward of perfectly ripe fruit. Whether you’re serving it on a patio for friends or savoring it solo with a glass of wine, it’s a salad that invites you to slow down and enjoy the little things.
So next time you see peaches at the market, grab a few. You don’t need much to create something memorable. Just a bit of burrata, a handful of basil, and a few golden pine nuts. The rest—well, that’s the magic.
