This Roasted Peach Salad with Burrata and Pesto is the perfect summer-inspired dish that’s full of color, freshness, and flavor. Juicy roasted peaches bring natural sweetness, while creamy burrata adds richness and the herby pesto ties everything together beautifully. It’s simple yet elegant, and it works well as a side dish, a light lunch, or even a starter for a summer dinner party.
Why You’ll Love This Recipe
I love how this salad strikes a balance between sweet and savory. The peaches caramelize slightly in the oven, giving them an irresistible depth of flavor, and the burrata brings in that creamy, melt-in-the-middle magic. Tossing everything together with fresh arugula and a drizzle of pesto makes every bite feel like a celebration of the season. Plus, it’s quick to make and doesn’t require too many ingredients.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 ripe peaches, halved and pitted
1 tablespoon olive oil
Salt and black pepper to taste
5 oz (about 5 cups) fresh arugula
8 oz burrata cheese (usually 2 small balls)
3 tablespoons basil pesto
2 tablespoons balsamic glaze (optional, for drizzling)
2 tablespoons toasted pine nuts (optional, for topping)
Directions
I preheat the oven to 400°F (200°C).
I place the halved peaches on a baking sheet, brush them with olive oil, and sprinkle lightly with salt and pepper.
I roast the peaches in the oven for about 15–20 minutes, until they’re tender and starting to caramelize at the edges.
I remove the peaches from the oven and let them cool slightly.
I arrange the arugula on a large serving platter or individual plates.
I place the roasted peach halves on top of the greens.
I gently tear the burrata and nestle it among the peaches and greens.
I drizzle the pesto over the entire salad.
If I want to add more flavor and texture, I finish with a drizzle of balsamic glaze and a sprinkle of toasted pine nuts.
I serve immediately, while the peaches are still slightly warm and the burrata is creamy.
Servings and timing
This recipe makes 2 to 4 servings, depending on whether it’s served as a side or a main salad. It takes about 10 minutes to prep and 20 minutes to cook, so I have it ready in roughly 30 minutes.
Variations
I like switching up the greens—I sometimes use baby spinach or mixed spring greens instead of arugula. If peaches aren’t in season, I roast nectarines or even plums. For a heartier version, I add grilled chicken . Swapping pesto for a vinaigrette also gives the salad a totally different twist that I enjoy trying now and then.
storage/reheating
This salad is best enjoyed fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 1 day. I recommend storing the roasted peaches separately from the greens if possible to prevent wilting. I don’t reheat the salad, but I let the peaches come to room temperature before serving leftovers.
FAQs
How do I know if my peaches are ripe enough to roast?
I look for peaches that are slightly soft when gently pressed. They should have a sweet fragrance and give a bit under pressure but not be mushy.
Can I make this salad ahead of time?
I can roast the peaches and prep the ingredients a few hours ahead, but I assemble the salad just before serving so the arugula stays fresh.
What can I use instead of burrata?
If I can’t find burrata, I use fresh mozzarella or goat cheese. They won’t be as creamy, but still pair well with the peaches and pesto.
Is there a nut-free version of the pesto?
Yes, I often make pesto using sunflower seeds or skip the nuts altogether. It still tastes delicious and works great for anyone with allergies.
Can I grill the peaches instead of roasting them?
Definitely. I love grilling the peach halves for about 2–3 minutes per side to get those beautiful grill marks and extra smoky flavor.
Conclusion
This Roasted Peach Salad with Burrata and Pesto is one of my go-to summer recipes when I want something light, fresh, and bursting with flavor. It’s easy to customize, quick to prepare, and always a hit when I bring it to the table. Whether I serve it as a starter, a side, or a full meal, it always feels like a special treat.
A fresh and colorful summer salad featuring roasted peaches, creamy burrata, peppery arugula, and a vibrant basil pesto, perfect as a side dish or light main.
Ingredients
3 ripe peaches, halved and pitted
1 tablespoon olive oil
Salt and black pepper to taste
5 oz (about 5 cups) fresh arugula
8 oz burrata cheese (usually 2 small balls)
3 tablespoons basil pesto
2 tablespoons balsamic glaze (optional, for drizzling)
2 tablespoons toasted pine nuts (optional, for topping)
Instructions
Preheat the oven to 400°F (200°C).
Place the halved peaches on a baking sheet, brush with olive oil, and sprinkle with salt and pepper.
Roast the peaches for 15–20 minutes until tender and caramelized at the edges.
Remove from oven and let them cool slightly.
Arrange arugula on a serving platter or plates.
Top with roasted peach halves.
Gently tear burrata and place among the peaches and greens.
Drizzle with basil pesto.
Optionally drizzle with balsamic glaze and sprinkle with toasted pine nuts.
Serve immediately while peaches are slightly warm and burrata is creamy.
Notes
Best enjoyed fresh for optimal texture and flavor.
Store leftovers in an airtight container for up to 1 day.
Grilled peaches can be used instead of roasted for added smokiness.
Fresh mozzarella or goat cheese can substitute burrata.
Nut-free pesto alternatives can be made using seeds or omitting nuts.
