Smoky grilled peaches topped with creamy burrata and a bright, minty pistachio-herb vinaigrette — a perfect summer salad, appetizer, BBQ side or even a slightly savory dessert.
It’s a new week and the peaches are ready for the grill.
These grilled peaches with burrata and a bright herb dressing are my current obsession — until the next favorite appears.
In summer we grill peaches constantly. Sometimes I eat them plain, add them to yogurt for breakfast, top pizza, turn them into cobbler or grill them to serve alongside dinner. There are so many ways to enjoy ripe peaches — but they never last long.
Here’s why you should grill your peaches and finish them with creamy cheese and tangy garden herbs.
This is a fun, simple summer recipe that works as a starter, a side, a salad or even a slightly savory dessert. Warm, slightly charred peaches paired with cool burrata and a herb-forward vinaigrette create a delightful balance of temperature, texture and flavor.
Yes — peaches with cheese and herbs can absolutely open a summer meal. They’re light, eye-catching and addictive.
This is what we’ve got going on:
– Grilled peaches: halved, pitted and placed cut-side down on the grill, maybe with a pinch of salt.
– Fresh burrata: ultra-creamy and perfect for tearing over the warm fruit.
– A minty herb-pistachio vinaigrette: think chimichurri meets pesto — lots of mint and cilantro, chopped pistachios for crunch, garlic, olive oil and a splash of vinegar. Bright, herbaceous and textural.
The dressing is chunky, more like a loose chimichurri than a smooth vinaigrette. It doesn’t make a huge batch, but it’s just enough to drizzle over the peaches and burrata. Pistachios add a lovely richness and crunch.
There are three elements, but they come together quickly. The dressing is best fresh but can be made a few hours ahead and held at room temperature or chilled briefly.
Warm fruit, cool cheese and vibrant herbs combine into a dish that’s full of contrast and summer flavor. It works equally well as a composed salad, an elegant appetizer or a side for grilled meats and fish.
Grilled Peaches with Burrata
Grilled Peaches with Burrata and Herb Vinaigrette
4
20 mins
10 mins
30 mins
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 3 tablespoons pistachios, chopped
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro
- kosher salt and pepper, to taste
- 4 peaches, pitted and halved
- 8 ounces burrata cheese
Instructions
-
In a bowl, whisk together olive oil, red wine vinegar, minced garlic, chopped pistachios, mint and cilantro. Season with a pinch of salt and pepper and set aside.
-
Brush or spray the peach halves with olive oil and sprinkle lightly with kosher salt.
-
Heat the grill to high. Place peaches cut-side down and grill 3 to 4 minutes, rotating once, until char marks appear and peaches are tender.
-
Tear open the burrata so it’s ready to top the warm peaches. As soon as peaches come off the grill, top with burrata, drizzle with the pistachio-herb vinaigrette and serve immediately.
Did you make this recipe?
If you try it, tag your photos with #howsweeteats. I appreciate you so much!
Cheesy fruit forever!