Grilled Peach and Burrata Salad with Basil Pistachio Pesto
Sweet grilled peaches pair with creamy burrata, fresh arugula, and a drizzle of basil-pistachio pesto. Finished with a balsamic glaze and crushed pistachios — this salad is juicy, rich, tangy, and drop-dead gorgeous!
⏱ Time:
- Prep: 15 minutes
- Grill: 5–6 minutes
- Total: 20 minutes
Ingredients
For the salad:
2 ripe peaches, halved and pitted
1 tbsp olive oil (for grilling)
2 cups arugula or mixed greens
1 ball burrata cheese
¼ cup cherry tomatoes, halved
1 tbsp balsamic glaze (store-bought or homemade)
2 tbsp crushed roasted pistachios
Fresh basil leaves (for garnish)
For the basil pistachio pesto:
½ cup fresh basil leaves
2 tbsp roasted pistachios
1 garlic clove
1 tbsp lemon juice
3 tbsp olive oil
Salt and pepper to taste
Instructions:
1. Make the pesto:
In a small blender or food processor, combine basil, pistachios, garlic, lemon juice, and olive oil.
Blend until smooth. Season with salt and pepper. Add a splash of water if too thick
2. Grill the peaches:
Brush peach halves with olive oil.
Grill on a grill pan or barbecue for 2–3 minutes per side until grill marks form and peaches are tender.
3. Assemble the salad:
On a plate or shallow bowl, layer arugula, cherry tomatoes, and grilled peaches.
Tear burrata over the top.
4. Drizzle & Finish:
Spoon pesto over salad, then drizzle with balsamic glaze.
Sprinkle with crushed pistachios and torn basil leaves.
Tips:
- If you can’t find burrata, use fresh mozzarella or goat cheese.
- Try nectarines or figs instead of peaches for a twist.
- This pairs beautifully with grilled chicken or crusty bread.
❓ Frequently asked questions FAQ:
Q: Can I serve this cold?
Yes! Grill the peaches ahead and chill them. This salad is great cool or room temp.
Q: What if I don’t have a grill?
Use a grill pan or even a hot nonstick skillet — just cook until caramelized.
Nutritional Value
Calories: ~330
Protein: 9g
Carbs: 20g
Fat: 24g
Fiber: 3g