Introduction

This Burrata Peach Salad is a delightful combination of sweet, creamy, and smoky flavors perfect for summer. Fresh peaches and grilled corn blend beautifully with creamy burrata and a tangy balsamic vinaigrette. It’s a simple, elegant dish that comes together quickly and impresses every time.

A white oval plate holds a colorful salad with a mix of sliced peaches arranged in a single layer mostly around the edges and overlapping each other, showing their orange and red skin and soft juicy inside. Scattered on and between the peach slices are bright yellow grilled corn kernels and small charred corn pieces adding texture. Dollops of creamy white cheese are placed evenly across the salad, some drizzled with a dark brown sauce. Fresh green basil leaves of different sizes are spread over the dish, along with scattered green pumpkin seeds for crunch. Wooden salad spoons rest partially on the plate, contrasting the vibrant colors of the fresh ingredients. The plate sits on a white marbled surface, with a small bowl of dark sauce partially visible at the edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 peaches, sliced
3 ears of corn, husks removed, grilled and kernels cut off
2 balls burrata, torn into chunks
3 tablespoons pepitas, toasted
Basil leaves
2 tablespoons balsamic vinegar
1 tablespoon dijon mustard
1 tablespoon maple syrup or honey
1 tablespoon olive oil
Kosher salt and freshly ground black pepper, to taste

Instructions

Step 1: Rub a little olive oil and salt onto the ears of corn. Preheat the grill to 400°F (200°C) and place the corn on it. Grill for 8–10 minutes, rotating occasionally to cook evenly. Remove from the grill and, once cool enough to handle, cut the kernels off the cob.
Step 2: While the corn is grilling, prepare the balsamic vinaigrette. Combine the balsamic vinegar, dijon mustard, maple syrup or honey, olive oil, salt, and pepper in a jar or bowl. Cover and shake or whisk until well combined. Adjust seasoning to taste and set aside.
Step 3: Arrange the sliced peaches on a serving platter. Scatter the grilled corn kernels evenly over the peaches.
Step 4: Tear the burrata into chunks and distribute on top of the peaches and corn. Scatter the toasted pepitas and basil leaves over the salad.
Step 5: Drizzle the balsamic vinaigrette over the salad just before serving. Serve immediately for the best texture and flavor.

Tips & Variations

For extra smoky flavor, char the corn directly over an open flame if possible.
Swap the pepitas for toasted almonds or walnuts for a different crunch.
Add a handful of arugula or baby spinach for extra greens.
Use fresh herbs like mint or thyme instead of basil for a different herbal note.
If burrata is not available, fresh mozzarella can be a good substitute, though less creamy.

Storage

This salad is best enjoyed fresh to maintain the creaminess of the burrata and crispness of the peaches and corn. If needed, store leftovers without dressing in an airtight container in the refrigerator for up to 1 day. Dress the salad just before serving again. Burrata is delicate and does not store well once exposed to dressing.

How to Serve

The image shows a close-up of a fresh, colorful dish arranged on a white plate. The dish layers start with bright yellow grilled corn pieces with slight char marks scattered around. Nestled among the corn are several thick slices of juicy peach with red and orange skin and smooth flesh. On top of the fruit and corn, there are dollops of white creamy cottage cheese, some drizzled with a brown sauce. Fresh green basil leaves are placed around and on top of the dish, adding a fresh leafy texture. Small pumpkin seeds are sprinkled on the dish for extra detail. A wooden spoon is placed on the left side, partially holding some peach slices, corn, and cottage cheese. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

It’s best to assemble this salad just before serving to keep the burrata fresh and the peaches juicy. You can prep the corn and vinaigrette a few hours in advance, and slice the peaches shortly before serving.

What can I use if I don’t have a grill?

You can roast the corn in a hot oven or cook it on a stovetop grill pan until nicely charred. Alternatively, sauté corn kernels in a hot skillet to add some caramelization.