Peach and Burrata Salad with corn, herbs, and hot honey vinaigrette. This 30 minute summer salad is SO fresh and flavorful – perfect for easy entertaining!

Why You’ll Love this Peach Burrata Salad

This simple, quintessential summer salad is a reminder that seasonal ingredients at their very peak don’t need much fussing.

Here, juicy grilled peaches, crisp summer corn, and a double dose of fresh herbs get their sweet tang from a zesty hot honey vinaigrette.

I originally tested this Peach Burrata Salad with halloumi, which was delicious, but realized it faired better with a creamy component. Enter: burrata cheese!

Though honestly, what isn’t made better with the addition of burrata?

Just like this reader-favorite Cucumber Peach Salad, this summer salad is more than the sum of its parts. 

It’s a combination you likely wouldn’t think to combine, however it truly creates magic together.

Serve it alongside anything hot off the grill this summer – burgers, chicken, or my favorite Shrimp Skewers.

It also pairs beautifully with Tomato Basil Soup or a sandwich or wrap – especially if you make my Green Goddess Chicken Salad.

The Ingredients

• Peaches: Peaches are at their height during the summer months. (Note: you can also use nectarines in this salad!) Look for peaches that are semi-soft/pliable to the touch, which is an indicator of ripeness.
• Corn: We actually use RAW fresh corn in this salad, which is absolutely delicious during peak summer months.
• Shallots: For a little zip! Alternatively, you can use finely diced red onion.
• Herbs: A mix of fresh basil and mint add refreshing herbal notes to the salad.
• Olive Oil: Extra-virgin olive oil or avocado oil work beautifully in the simple hot honey dressing.
• Hot Honey: If you’re unfamiliar with hot honey, it’s simply honey infused with chili peppers. I use Mike’s Hot Honey, which you can purchase on Amazon or most well-stocked grocery stores.
• Vinegar: I suggest using sherry or white wine vinegar, which aren’t quite as harsh as apple cider or red wine vinegar.
• Garlic: Fresh is best here.
• Burrata: Burrata is an Italian cow’s milk cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and clotted cream, lending its ultra-creamy texture.
• Pistachios: I love garnishing the salad with roasted, salted pistachios for richness and crunch.

For a complete list of ingredients and quantities, see the recipe card below.

Substitutions and Additions:

• Use a Different Fruit. If you can’t get your hands on ripe peaches, you can use nectarines, plums, or mango instead.
• Omit Hot Honey. If you don’t have hot honey on hand and don’t wish to purchase it, use regular honey + a pinch of chili flakes for a similar effect.
• Make Vegan. In place of burrata, look for a plant-based mozzarella, such as Miyoko’s brand.
• Add Protein. To turn this salad into a full meal, top with grilled shrimp, chicken or steak. You can also mix chickpeas or edamame into the corn mixture for a vegetarian entree.
• Use Halloumi. In place of the burrata, you can add chunks of seared or grilled halloumi cheese!

The Directions:

Step 1: Prepare Hot Honey Dressing by combining olive oil, vinegar, honey, garlic, and salt in a jar or bowl; mix well.

Step 2: Slice and Grill Peaches on a grill pan, outdoor grill, or skillet until caramelized, about 2 to 3 minutes per side.

Step 3: Combine Corn, Shallots, and Herbs in a large bowl.

Step 4: Add Half of Dressing and toss well to combine.

Step 5: Empty Corn Mixture onto a platter and top with grilled peach slices and dollops of burrata cheese. Lightly salt the salad – especially the burrata.

Step 6: Drizzle Remaining Dressing Overtop, and garnish with pistachios and extra fresh herbs.

Make-Ahead and Storage Tips:

• Make-Ahead: Prepare the hot honey dressing up to 1 day ahead and keep refrigerated. You can also toss the corn mixture together 1 day ahead.
• Store: Refrigerate leftovers in an airtight container for up to 3 days. Enjoy chilled, or leave out at room temperature for 30 minutes to take some of the chill off.

Serving Suggestions:

• Burgers or Sandwiches. Any classic beef or turkey burger hot off the grill, or my reader-favorite Black Bean Burgers.
• Seafood. Serve this tasty salad alongside Salmon with Balsamic Tomatoes, Shrimp Cakes, or Baja Fish Tacos.
• Chicken. For the ultimate summer spread, serve this Peach and Burrata Salad with these amazing Curried Chicken Thighs. These Chimichurri Chicken Meatballs are also a mighty tasty option!

More Peach Salad Recipes

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Crispy Potato and Peach Salad with Scallion Dressing

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Peach and Corn Quinoa Salad with Cilantro Ranch

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Cucumber Peach Salad

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Honey-Harissa Grilled Peach and Burrata Salad

If you make this recipe, be sure to snap a pic and tag @dishingouthealth so I can see your beautiful creations! Also follow along on Pinterest and Facebook for the latest recipe updates.