Introduction

Summer is the ideal time to enjoy vibrant and fresh ingredients, and nothing captures the season’s essence better than a refreshing Grilled Peach and Burrata Salad with Pistachio Pesto. This salad brings together the sweetness of grilled peaches, the creaminess of burrata cheese, and the aromatic freshness of basil, all tied together with a homemade pistachio pesto that adds a delightful crunch and nutty flavor. Whether you’re hosting a summer barbecue or seeking a light yet satisfying dinner, this salad is a must-try for those who love fresh, seasonal ingredients. Let’s dive into the details to recreate this colorful and delicious dish!

Ingredients:

For the Salad:

• 4 ripe peaches, halved and pitted
• 1 tablespoon olive oil (for grilling peaches)
• 8 ounces burrata cheese
• 4 cups mixed greens (arugula, baby spinach, or a combination)
• 1/4 cup fresh basil leaves
• 1/4 cup toasted pistachios, roughly chopped
• Balsamic glaze (for drizzling)
• Sea salt and freshly ground black pepper, to taste

For the Pistachio Pesto:

• 1 cup fresh basil leaves, packed
• 1/2 cup shelled pistachios
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper, to taste

Preparation:

Step 1: Prepare the Pistachio Pesto

1. In a food processor, combine fresh basil leaves, shelled pistachios, grated Parmesan cheese, and garlic.
2. Pulse the ingredients a few times until roughly chopped.
3. Gradually add the olive oil while blending until the mixture becomes smooth. You may need to scrape down the sides of the processor a few times.
4. Add lemon juice, and season with salt and pepper to taste. Blend again until everything is well combined.
5. Transfer the pesto to a small bowl and set it aside.

Step 2: Grill the Peaches

1. Preheat your grill or a grill pan over medium-high heat. Lightly brush the peach halves with olive oil to prevent sticking.
2. Place the peaches cut-side down on the grill and cook for about 3-4 minutes, or until grill marks appear and the peaches have softened slightly.
3. Remove the peaches from the grill and set them aside to cool slightly.

Step 3: Assemble the Salad Base

1. Arrange the mixed greens evenly on a large serving platter.
2. Tear the burrata cheese into pieces and place them strategically over the greens.
3. Arrange the grilled peach halves on top of the greens and cheese.

Step 4: Add Fresh Herbs and Garnishes

1. Sprinkle the fresh basil leaves and chopped toasted pistachios over the salad for added freshness and crunch.

Step 5: Drizzle with Pistachio Pesto and Balsamic Glaze

1. Generously spoon the pistachio pesto over the salad, making sure to cover the peaches and burrata.
2. Lightly drizzle with balsamic glaze for a hint of tangy sweetness.
3. Finish with a pinch of sea salt and a few cracks of black pepper to taste.

COOKING Note:

• Choose peaches that are ripe but still firm to ensure they hold up well on the grill.
• Burrata is best served fresh at room temperature for maximum creaminess.
• Pistachio pesto can be made a day ahead and stored in an airtight container in the refrigerator to save time.
• A grill pan is a suitable alternative if an outdoor grill is not available.

Serving Suggestions:

This Grilled Peach and Burrata Salad makes for a stunning centerpiece for any meal. Pair it with a chilled glass of white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the fresh and fruity flavors. You can serve the salad with a side of crusty baguette to soak up the creamy burrata and vibrant pesto, or enjoy it as a light and refreshing starter before the main course. It also pairs beautifully with grilled chicken, seafood, or a vegetarian pasta dish.

Tips:

• Peach Alternatives: Nectarines or apricots can be used if peaches are not in season.
• Pesto Variations: Swap pistachios with almonds or walnuts if you prefer a different nut flavor.
• Greens: Experiment with different greens like watercress, endive, or even kale for a twist.
• Make It Vegan: Substitute burrata with vegan cheese and use a dairy-free Parmesan alternative in the pesto.

Prep Time:

15 minutes

Cooking Time:

10 minutes

Total Time:

25 minutes

Nutritional Information (Per Serving):

• Calories: 380
• Protein: 10 grams
• Sodium: 340 mg

Conclusion

This Grilled Peach and Burrata Salad with Pistachio Pesto is a celebration of summer’s finest flavors—juicy grilled peaches, creamy burrata, fresh basil, and a unique, nutty pistachio pesto that brings the dish to life. The contrasting textures and the balance of sweetness, creaminess, and savory notes make this salad a crowd-pleaser for any gathering. It’s easy to make, visually stunning, and guaranteed to impress anyone who takes a bite. So, fire up the grill, gather the freshest ingredients, and enjoy a taste of summer that’s sure to become a favorite in your recipe collection!

Grilled Peach and Burrata Salad with Pistachio Pesto: A Perfect Summer Delight

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• Author: Imili Johnson
• Total Time: 25 minutes

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Ingredients

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For the Salad:

• 4 ripe peaches, halved and pitted
• 1 tablespoon olive oil (for grilling peaches)
• 8 ounces burrata cheese
• 4 cups mixed greens (arugula, baby spinach, or a combination)
• 1/4 cup fresh basil leaves
• 1/4 cup toasted pistachios, roughly chopped
• Balsamic glaze (for drizzling)
• Sea salt and freshly ground black pepper, to taste

For the Pistachio Pesto:

• 1 cup fresh basil leaves, packed
• 1/2 cup shelled pistachios
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper, to taste

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Instructions

Step 1: Prepare the Pistachio Pesto

1. In a food processor, combine fresh basil leaves, shelled pistachios, grated Parmesan cheese, and garlic.
2. Pulse the ingredients a few times until roughly chopped.
3. Gradually add the olive oil while blending until the mixture becomes smooth. You may need to scrape down the sides of the processor a few times.
4. Add lemon juice, and season with salt and pepper to taste. Blend again until everything is well combined.
5. Transfer the pesto to a small bowl and set it aside.

Step 2: Grill the Peaches

1. Preheat your grill or a grill pan over medium-high heat. Lightly brush the peach halves with olive oil to prevent sticking.
2. Place the peaches cut-side down on the grill and cook for about 3-4 minutes, or until grill marks appear and the peaches have softened slightly.
3. Remove the peaches from the grill and set them aside to cool slightly.

Step 3: Assemble the Salad Base

1. Arrange the mixed greens evenly on a large serving platter.
2. Tear the burrata cheese into pieces and place them strategically over the greens.
3. Arrange the grilled peach halves on top of the greens and cheese.

Step 4: Add Fresh Herbs and Garnishes

1. Sprinkle the fresh basil leaves and chopped toasted pistachios over the salad for added freshness and crunch.

Step 5: Drizzle with Pistachio Pesto and Balsamic Glaze

1. Generously spoon the pistachio pesto over the salad, making sure to cover the peaches and burrata.
2. Lightly drizzle with balsamic glaze for a hint of tangy sweetness.
3. Finish with a pinch of sea salt and a few cracks of black pepper to taste.

• Prep Time: 15 minutes
• Cook Time: 10 minutes

Nutrition

• Calories: 380
• Sodium: 340 mg
• Protein: 10g