Smoky grilled peaches topped with creamy burrata and a bright minty pistachio-herb vinaigrette — perfect as a salad, appetizer, alongside barbecue, or even as a slightly savory summer dessert.
It’s a new week and the peaches are ready for the grill.
Grilled peaches with burrata and an herb-forward dressing have become one of my favorite summer treats. They’re simple, fast, and in a few minutes you have something elegant and satisfying.
All summer long I find myself reaching for peaches: eaten fresh, stirred into yogurt for breakfast, scattered on pizza, baked into cobbler, or charred on the grill. The season is short, so make the most of every juicy peach.
Here’s why you should try grilling peaches and pairing them with cheese and tangy garden herbs: the combination of warm, caramelized fruit, cool creamy burrata, and a herbaceous, slightly crunchy pistachio vinaigrette is irresistible.
This is a fun summer recipe that works as an elegant starter, a fresh salad alongside dinner, or a unique dessert when you want something not-too-sweet.
The warm peaches, chilled burrata and lively herbs create a lovely contrast of temperature and texture. It’s bright, creamy, crunchy and deeply flavorful — exactly what you want on a summer night.
This is what we’ve got going on:
- Grilled peaches — halved, pitted and placed cut-side down on a hot grill with a touch of olive oil and salt.
- Fresh burrata — creamy, soft and perfect for tearing over the warm fruit.
- A minty, herby pistachio vinaigrette — similar in texture to a chimichurri, loaded with mint and cilantro, brightened with red wine vinegar and made slightly crunchy with chopped pistachios.
The dressing is thick and herb-forward rather than a thin pourable vinaigrette; it makes just enough to drizzle and finish the peaches. You can make it a few hours ahead and it holds up nicely.
There are three components but the recipe comes together quickly: whisk the vinaigrette, grill the peaches for a few minutes, and top them with torn burrata and the herb-pistachio mixture.
The contrast of juicy, caramelized fruit with cool, creamy cheese and bright herbs offers a little bit of everything — flavor, texture and visual appeal. It’s an ideal summer dish.
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
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In a bowl, whisk together the olive oil, red wine vinegar, minced garlic, chopped pistachios, chopped mint and chopped cilantro. Season with a pinch of salt and pepper and set aside.
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Brush or spray the peach halves with olive oil and sprinkle lightly with kosher salt.
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Heat the grill to high. Place the peaches cut-side down on the grates and grill 3 to 4 minutes, rotating once so you get good char and grill marks.
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Remove the peaches from the grill and immediately tear the burrata into pieces and place over the warm fruit. Spoon the herb-pistachio vinaigrette over the peaches and burrata, season to taste, and serve.
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Cheesy fruit forever!