Roasted Peach Salad With Burrata & Pesto brings together sweet, caramelized peach halves and pillowy burrata over a bed of peppery arugula, all brightened by a vivid basil pesto. Juicy peaches caramelize to golden perfection, then mingle with creamy cheese, crunchy pine nuts, and a drizzle of olive oil for a lunch that feels both elegant and effortlessly fresh. This beginner-friendly recipe is bursting with summer flavor—grab your apron and let’s dive in!
Key Ingredients
These simple, high-impact ingredients layer sweetness, creaminess, and herbaceous zing in every bite. Here’s what you need:
- 4 peaches: Sweet fruit that caramelizes beautifully when roasted, adding natural juiciness.
- 1 tbsp olive oil: Coats the peaches to promote even browning and prevent sticking.
- ½ tsp salt: Balances sweetness and enhances the natural peach flavor.
- ¼ tsp black pepper: Adds a gentle bite to each roasted half.
- 8 oz burrata cheese: Creamy centerpiece whose soft curd oozes over the greens.
- 4 cups arugula: Peppery leaves that contrast the sweet fruit and rich cheese.
- 2 cups fresh basil leaves: The aromatic base for the homemade pesto.
- 2 cloves garlic: Provides pungent depth to the pesto blend.
- ¼ cup pine nuts: Toasty crunch that enriches the pesto’s texture.
- ¼ cup grated parmesan cheese: Savory umami boost for the pesto.
- ⅓ cup olive oil: Luscious body for the pesto, carrying all the flavors.
- ¼ tsp salt: Seasoning for the pesto to tie all ingredients together.
- ⅛ tsp black pepper: Finishing spice to give the pesto a gentle kick.
How To Make Roasted Peach Salad With Burrata & Pesto
This recipe flows in three steps: roasting sweet peaches to bring out their caramel notes, blitzing together a bright basil pesto, and assembling everything over a bed of fresh arugula with creamy burrata. You’ll love how quickly each component comes together with simple techniques that deliver layered flavors and textures.
1. Preheat the oven to 400°F to ensure a hot environment for quick, even roasting.
2. Slice each peach in half and remove the pits, keeping the halves intact for a beautiful presentation.
3. In a bowl, toss the peach halves with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper, coating them evenly.
4. Arrange the peaches cut-side up on a baking sheet and roast for 12 to 15 minutes until golden, tender, and slightly caramelized.
5. While the peaches roast, combine 2 cups fresh basil leaves, 2 cloves garlic, ¼ cup pine nuts, ¼ cup grated parmesan cheese, ⅓ cup olive oil, ¼ tsp salt, and ⅛ tsp black pepper in a food processor, then blend until smooth to make the pesto.
6. Spread 4 cups arugula on a serving platter and tear 8 oz burrata cheese over the top, letting its creamy center spill out.
7. Place the roasted peaches on and around the burrata and greens, arranging them for visual appeal.
8. Drizzle the pesto over the salad just before serving to keep the flavors bright and fresh.
Serving Suggestions
This vibrant salad shines on its own but can easily be elevated for different occasions. Try these serving ideas to impress family and friends or to enjoy a solo lunch upgrade:
- Serve with toasted baguette slices for scooping up creamy burrata and pesto-kissed arugula.
- Garnish with extra pine nuts, lightly toasted, to reinforce that satisfying crunch.
- Drizzle a touch of honey over the peaches for an added touch of sweetness and gloss.
- Pair alongside grilled chicken or shrimp for added protein and a well-rounded plate.
Tips For Perfect Roasted Peach Salad With Burrata & Pesto
Nailing this summer salad is all about using ripe-but-firm peaches, room-temperature burrata, and a vibrant pesto that holds its color. A few little tricks will help you get that perfect balance of sweet, creamy, and peppery every single time:
- Ensure peaches are ripe but firm for roasting without becoming mushy.
- Burrata is best served at room temperature to maximize creaminess.
- Prepare pesto up to a day ahead and store in an airtight container.
- For a nut-free version, substitute walnuts or omit pine nuts.
How To Store It
If you end up with leftovers or want to prep ahead, proper storage keeps each element fresh and flavorful. Follow these guidelines:
- Separate components: Store roasted peaches, pesto, arugula, and burrata in individual airtight containers to prevent moisture transfer.
- Refrigerate promptly: Keep all parts in the fridge within two hours of serving to maintain freshness.
- Protect the pesto: Press a thin layer of olive oil on top before sealing to prevent oxidation and preserve its bright green color.
- Consume within 1–2 days: For best texture and flavor, enjoy the salad components soon after preparing, then assemble just before eating.
Frequently Asked Questions
Here are quick answers to common questions so you can feel confident making this salad:
- How ripe should the peaches be for roasting?
Choose peaches that are ripe enough to have good color and a slight give when gently squeezed, but still firm enough to hold their shape in the oven. Overripe peaches may become too mushy when roasted, while underripe ones won’t develop the desired sweetness and caramelization.
- What’s the best way to prepare the burrata for this salad?
Remove the burrata from the refrigerator about 20 to 30 minutes before serving so it reaches room temperature. This ensures the outer shell softens and the creamy center is at its richest. Gently tear it over the arugula rather than slicing, to retain its luscious texture.
- Can I make the basil pesto in advance, and how should I store it?
Yes, you can prepare the pesto up to a day ahead. After blending the basil, garlic, pine nuts, parmesan, olive oil, salt, and pepper, transfer it to an airtight container and press a thin layer of olive oil on top to prevent oxidation. Store in the refrigerator and bring to room temperature before drizzling over the salad.
- What substitutions can I use for pine nuts if I have a nut allergy?
For a nut-free version, substitute toasted pumpkin seeds or sunflower seeds for pine nuts. If you simply want a different flavor profile, chopped walnuts work well but won’t be free of tree nuts. Adjust to taste and toast any seeds or nuts lightly to enhance their flavor.
- How can I prevent the arugula from becoming soggy under the peaches and burrata?
Pat the arugula dry after washing and spin it in a salad spinner to remove all excess water. Spread the greens evenly on the platter, then add the burrata and peaches right before serving, minimizing the time moisture from the fruit can sit on the leaves.
- Is it possible to grill the peaches instead of roasting them?
Yes, you can grill peach halves over medium-high heat for 3 to 4 minutes per side until grill marks appear and they soften. Lightly brush with olive oil and season with salt and pepper before grilling. This method imparts a smoky flavor and slightly charred texture.
- How do I adjust seasoning if I prefer a less salty pesto?
Start by reducing the salt in the pesto recipe to 1/8 teaspoon, then taste and add more gradually until you reach your preferred level. Parmesan cheese is naturally salty, so you may find you need very little additional salt.
- What’s the best way to reheat any extra roasted peaches?
To gently reheat leftover peaches, place them on a baking sheet in a 325°F oven for 5 to 7 minutes until warmed through. Avoid higher temperatures to prevent them from becoming overly soft or mushy.
What Makes This Special
This Roasted Peach Salad With Burrata & Pesto is pure summer magic—sweet, tangy, creamy, and peppery all at once. The contrast of golden, tender peaches against the silky burrata, peppery arugula, and fresh pesto keeps every bite exciting. It’s beginner-friendly yet sophisticated enough to serve when friends drop by. Feel free to print and save this recipe for lazy Sunday lunches or impromptu gatherings. If you try it, let me know how it turned out or drop your questions below—I’d love to hear your feedback!
Roasted Peach Salad With Burrata & Pesto
Description
Juicy peach halves roast until tender and golden, then mingle with creamy burrata, fresh arugula, and homemade basil pesto. Each bite balances sweet, tangy, and peppery notes, finished with crunchy pine nuts and a drizzle of olive oil.
Ingredients
Instructions
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Preheat the oven to 400°F.
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Slice the peaches in half and remove the pits.
-
In a bowl, toss the peach halves with olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
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Arrange the peaches cut-side up on a baking sheet and roast for 12 to 15 minutes until golden and tender.
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While the peaches roast, combine basil leaves, garlic, pine nuts, parmesan cheese, 1/3 cup olive oil, 1/4 tsp salt, and 1/8 tsp black pepper in a food processor and blend until smooth to make the pesto.
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Spread the arugula on a serving platter and tear the burrata over the top.
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Place the roasted peaches on and around the burrata and greens.
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Drizzle the pesto over the salad and serve immediately.
Nutrition Facts
Serving Size 4
- Amount Per Serving
- Calories 125kcal
Note
- Ensure peaches are ripe but firm for roasting without becoming mushy.
- Burrata is best served at room temperature to maximize creaminess.
- Prepare pesto up to a day ahead and store in an airtight container.
- For a nut-free version, substitute walnuts or omit pine nuts.
