Nothing says summer quite like ripe peaches and fresh herbs—and this salad brings both together in the most delicious way. Juicy grilled peaches are paired with creamy burrata, crisp spring greens, and the crunch of pistachios, all tied together with a zesty lemon-herb vinaigrette. A drizzle of honey and balsamic glaze gives it the perfect sweet-and-savory finish. Whether you’re serving it as a light lunch, a starter for a summer gathering, or a show-stopping side, this dish is fresh, elegant, and effortlessly seasonal.
INGREDIENTS
for grilled peaches
4 peaches (not overripe)
¼ teaspoon oil
¼ teaspoon salt
¼ teaspoon pepper
for the vinaigrette
¼ cup olive oil
1 Tablespoon red wine vinegar
1 teaspoon honey, more for garnish
1 teaspoon lemon zest
¼ cup lemon juice, fresh
1 Tablespoon basil, fresh, chopped
½ Tablespoon dill, fresh, chopped
¼ teaspoon oregano, fresh, chopped
2 garlic cloves, fresh, minced
for the salad
1 burrata ball
¼ cup pistachios, chopped
1/3 cup Roma tomatoes, sliced to wedges
6-8 cups spring mix greens
1 Tablespoon balsamic glaze
METHOD
for the peaches
Slice the peaches in half and remove the pits. Brush with olive oil, season with salt and pepper, and grill over medium heat for 2–3 minutes per side until lightly charred – you can also use a grill pan on the stovetop. Transfer to a plate, drizzle with honey, and let cool.
for the salad
Meanwhile, whisk together finely chopped fresh herbs with lemon juice, olive oil, and vinaigrette ingredients. Set a small amount of herbs aside for garnish. Slice the cooled peaches and tomatoes. Layer over a bed of lettuce, add burrata and pistachios then drizzle with the vinaigrette. Finish with a bit more honey, a sprinkle of herbs, and a generous drizzle of balsamic glaze.
