Roasted peach and burrata salad in 30 minutes!

Sweet, salty, creamy and crunchy, this summery burrata salad is packed with incredible flavours and textures in every bite. Juicy roasted peaches, creamy burrata, toasted pistachios and fragrant fennel seeds might sound like an unusual combination at first, but trust the process - every ingredient works together perfectly. Roasting the peaches brings out their natural sweetness and creates a delicious caramelised juice that doubles as a simple dressing, while the toasted pistachios and fennel seeds add plenty of crunch and a warm, nutty flavour that ties the whole dish together.

Although it may seem like putting the oven on for a salad is a little unexpected, it's absolutely worth it. The peaches become beautifully soft, sweet and lightly caramelised in just 10-20 minutes, transforming this from an ordinary salad into something really special. Best of all, the recipe takes less than 30 minutes to prepare, making it ideal for an easy summer lunch, light dinner or impressive starter when you're entertaining guests.

Fresh, colourful and full of contrasting flavours, this salad is as beautiful to look at as it is to eat. The creamy burrata balances the sweetness of the peaches, while the crunchy pistachios, aromatic fennel seeds and fresh salad leaves add layers of texture and freshness. It's a simple dish that feels a little bit special and is guaranteed to become a favourite throughout the warmer months. 

Peach and burrata salad- ingredient list!
4 peaches, quartered and stoned ½ big red chilli, seeds removed, sliced 3 tbsp olive oil, plus 1 tsp 1 tbsp honey, plus additional to taste ½ tsp fennel seeds
30g/1oz chopped shelled pistachios 1-2 tablespoons red wine vinegar 3-4 tarragon sprigs with leaves plucked
Freshly grated black pepper and two balls of burrata sea salt flakes

Peach and burrata salad- step by step instruction guide!

Step 1
Preheat the oven to 210°C/190°C Fan/Gas 6½. Arrange the peach halves, cut-side up (skin-side down), in a roasting tin, making sure they sit in a single layer with a little space between each one. Scatter over the sliced red chilli, allowing it to nestle around the peaches. Drizzle the peaches evenly with 1 tablespoon of olive oil and 1 tablespoon of honey, ensuring each peach is lightly coated. Season generously with a pinch of salt and a good grinding of black pepper to enhance both the sweetness of the fruit and the gentle heat from the chilli.

Step 2
Transfer the tin to the preheated oven and roast for around 30 minutes, or until the peaches are soft and tender all the way through. As they cook, the honey and natural juices will bubble together, creating a sticky, caramelised glaze. The edges of the peaches should be lightly charred, while the chilli becomes fragrant and infuses the roasting juices with a subtle warmth. Remove from the oven and set aside for a few minutes, allowing the juices to settle before assembling the salad.

Step 3
Meanwhile, place the fennel seeds and ¼ teaspoon of sea salt flakes into a pestle and mortar and grind until the seeds are lightly crushed and fragrant, releasing their warm, anise-like aroma. Add the pistachios along with 1 teaspoon of olive oil and stir well to combine, ensuring the nuts are evenly coated and lightly seasoned. This will help them toast beautifully in the oven and develop extra crunch and flavour.

Step 4
Spread the pistachio mixture out evenly on a small baking tray and place it into the oven for the final 5 minutes of the peaches’ roasting time, just until the nuts are lightly golden and aromatic. Once the peaches are roasted, carefully lift them from the tin and transfer to a large serving plate. Arrange them neatly around the outside, spooning over any juices left in the tray to capture all the sweet, sticky flavour.

Step 5
Add 2 tablespoons of olive oil and 1 tablespoon of red wine vinegar to the roasting tin, then stir well, using a spoon to scrape up all the sticky, caramelised juices from the base of the tin. These roasting juices will mix with the oil and vinegar to create a rich, glossy dressing. Taste and adjust as needed, adding a little more vinegar for sharpness or a drizzle of honey if you prefer a touch more sweetness. Scatter the fresh tarragon leaves over the warm peaches, letting their aromatic, slightly anise-like flavour lift the dish. Drizzle over the prepared roasting tin dressing, ensuring the peaches are lightly coated and glistening.

Step 6
Add 2 tablespoons of olive oil and 1 tablespoon of red wine vinegar to the roasting tin, then stir well, using a spoon to scrape up all the sticky, caramelised juices from the base of the tin. These roasting juices will mix with the oil and vinegar to create a rich, glossy dressing. Taste and adjust as needed, adding a little more vinegar for sharpness or a drizzle of honey if you prefer a touch more sweetness. Scatter the fresh tarragon leaves over the warm peaches, letting their aromatic, slightly anise-like flavour lift the dish. Drizzle over the prepared roasting tin dressing, ensuring the peaches are lightly coated and glistening.

Step 7
Carefully tear open the burrata balls and place them in the centre of a large serving plate, allowing the creamy centre to spill out naturally. Spoon the roasted peaches around the cheese, then scatter over the toasted pistachio and fennel seed mixture for crunch and texture. Finish with a final drizzle of any remaining dressing and serve immediately while the contrast between warm peaches, creamy burrata and crunchy nuts is at its best.

Peach and burrata salad- recipe tips!

If your peaches aren’t very ripe, roast them for a few extra minutes to help bring out their natural sweetness and soften the flesh further.

Taste the roasting tin dressing before serving - a little extra vinegar will brighten the salad, while a drizzle of honey will round out the flavours if the peaches are particularly tart.

The pistachio and fennel seed topping can be toasted in advance and kept in an airtight container for 2-3 days to save time.