If summer had a salad, this would be it.
Sweet grilled peaches, smoky charred corn, creamy burrata, fresh basil, crunchy pistachios, and a drizzle of hot honey come together in a salad that’s equal parts simple and spectacular.
And yes, there’s zero lettuce involved.
This is exactly the kind of salad I want to make when summer produce is at its peak. The peaches get caramelized on the grill, the corn picks up a little smoky char, and the creamy burrata ties everything together. Add a little heat from hot honey, fresh basil, crunchy pistachios, and flaky sea salt, and you’ve got a combination that’s hard to stop eating.
It’s beautiful enough for a dinner party but easy enough to throw together for a weeknight dinner or backyard barbecue.
Why You’ll Love This Salad
There is a lot happening here, but the beauty is that the ingredients do most of the work.
- Sweet: Grilled peaches and hot honey
- Smoky: Charred corn
- Creamy: Burrata
- Crunchy: Pistachios
- Fresh: Basil
- Salty: Flaky sea salt
And that’s really the secret to a great salad: contrasting flavors and textures in every bite.
Ingredients
Peaches
Choose ripe but still slightly firm peaches. You want them juicy and sweet, but firm enough to hold their shape on the grill.
Corn
Fresh summer corn is ideal here. Grilling or charring it gives the kernels a smoky flavor that balances the sweetness of the peaches.
Burrata
This is where the magic happens. Burrata is creamy, rich, and slightly tangy, and it creates the perfect contrast to the grilled fruit and corn.
Hot Honey
A drizzle of hot honey brings just enough sweetness and heat to pull everything together. You can use as much or as little as you like.
Pistachios
Don’t skip the pistachios. They add the satisfying crunch this salad needs and their slightly salty, buttery flavor works beautifully with peaches and burrata.
Basil
Fresh basil adds a bright, herbal note that keeps the salad from feeling too rich.
Flaky Sea Salt
Finish generously with flaky sea salt. It sounds simple, but it makes the sweetness of the peaches and hot honey pop.
How to Make Grilled Peach & Burrata Salad
1. Grill the peaches
Cut the peaches into wedges, leaving the skin on. Lightly brush them with olive oil and place them cut-side down on a hot grill.
Grill until you have beautiful char marks and the peaches are just tender. You don’t want them falling apart.
2. Char the corn
Grill the corn until the kernels are deeply golden and charred in spots, turning occasionally.
Let it cool slightly, then cut the kernels from the cob.
3. Build the salad
Arrange the burrata on a large platter and gently break it open.
Add the grilled peaches and charred corn, scattering them around the burrata.
Finish with plenty of fresh basil and chopped pistachios.
4. Drizzle and season
Drizzle the salad generously with hot honey and good extra-virgin olive oil.
Finish with freshly cracked black pepper and flaky sea salt.
Serve immediately.
Tips for the Best Peach Burrata Salad
- Don’t overcook the peaches. You want them caramelized and tender, not mushy.
- Get your grill hot. A hot grill gives you those beautiful char marks without requiring a long cooking time.
- Use good burrata. Since there are relatively few ingredients in this salad, the quality of each one makes a difference.
- Don’t skip the salt. Flaky sea salt is especially important here because it balances the sweetness of the peaches and hot honey.
- Add the pistachios right before serving. This keeps them nice and crunchy.
Can I Make This Salad Ahead?
You can prepare several components ahead of time, but I recommend assembling this salad shortly before serving.
The corn can be grilled and cut from the cob a few hours ahead, and the peaches can be grilled shortly before serving.
Wait to add the burrata, basil, pistachios, hot honey, and flaky salt until you’re ready to serve.
More Summer Salads to Try
If you’re looking for more ways to think beyond lettuce this summer, try one of these:
- Farro & Halloumi Salad
- Summer Pasta Salad
- Watermelon Caprese Salad
- Southwest Quinoa Salad with Pickled Jalapeño Tahini Dressing
The Summer Salad Equation
This salad is also a perfect example of my Summer Salad Equation.
You don’t need a recipe to make a great salad—you just need to know what makes a salad satisfying.
BASE: Corn
CREAMY: Burrata
SWEET: Grilled peaches + hot honey
CRUNCH: Pistachios
FRESH: Basil
FINISH: Flaky salt + olive oil
Once you understand the formula, you can swap ingredients based on what’s in season and create your own combinations all summer long.
Frequently Asked Questions
What goes well with burrata in a salad?
Burrata pairs especially well with sweet and acidic ingredients. Peaches, tomatoes, corn, strawberries, watermelon, basil, balsamic vinegar, lemon, hot honey, and nuts are all excellent combinations.
Can I grill peaches for a salad?
Absolutely. Grilling peaches caramelizes their natural sugars and adds a subtle smoky flavor. Choose peaches that are ripe but still firm enough to hold their shape.
What can I substitute for pistachios?
Almonds, walnuts, pecans, or hazelnuts would all work well. For a nut-free option, try toasted pumpkin seeds or sunflower seeds.
Is burrata good served warm?
Burrata is best served at room temperature. Let it sit out for about 20–30 minutes before serving so the center becomes especially creamy.
A Summer Salad Worth Making
This is one of those recipes that proves you don’t need lettuce to make a great salad.
When peaches are juicy, corn is sweet, and basil is growing like crazy, put them all on a platter with creamy burrata, crunchy pistachios, and a generous drizzle of hot honey.
Sweet, smoky, creamy, crunchy, salty, spicy—and very, very summer.
Grilled Peach, Charred Corn & Burrata Salad with Hot Honey
Equipment
- Cutting board
- Large mixing bowl
- Chef's knife
Ingredients
- 2-3 ripe but firm peaches cut into wedges
- 4-5 ears fresh corn husks removed
- 8 oz burrata preferably at room temperature
- 1/3 cup pistachios roughly chopped
- 1/4 cup fresh basil leaves torn
- 2–3 tablespoons hot honey plus more to taste
- 1 tablespoon extra-virgin olive oil plus more for grilling
- Flaky sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Heat a grill or grill pan over medium-high heat.
- Lightly brush the peach wedges with olive oil. Place cut-side down on the hot grill and cook for 2–3 minutes per side, or until lightly softened with visible grill marks. Remove and set aside.
- Place the corn directly on the grill and cook, turning occasionally, until the kernels are lightly charred all over, about 8–10 minutes. Remove from the grill and let cool slightly. Cut the kernels from the cob.
- Arrange the burrata on a large serving platter and gently tear it open. Arrange the grilled peaches and charred corn around the burrata.
- Scatter the pistachios and fresh basil over the salad. Drizzle generously with hot honey and a little extra-virgin olive oil. Finish with flaky sea salt and freshly ground black pepper.
- Serve while the peaches and corn are still slightly warm or at room temperature.
Notes
- Choose peaches that are ripe but still firm enough to hold their shape on the grill.
- For the best flavor, allow the burrata to come to room temperature before serving.
- Don't skip the flaky sea salt—it helps balance the sweetness of the peaches and hot honey.
- Pistachios can be substituted with almonds, pecans, walnuts, sunflower seeds, or pumpkin seeds.
- For a milder salad, use regular honey instead of hot honey.