Peach Perfect Salad with Avocado, Heart of Palm, Toasted Walnuts, Caramelized Red Onion & Burrata

There’s nothing quite like a salad that feels both fresh and decadent, and this Peach Perfect Salad does exactly that. Juicy, sun-ripened peaches bring a burst of late-summer sweetness, creamy avocado and buttery burrata add luscious richness, and tender hearts of palm give a subtle, refreshing bite. Toasted walnuts add just the right crunch, rounding out a salad that’s as colorful as it is satisfying. It’s simple enough for a weekday lunch, yet elegant enough to serve at a dinner party—a true celebration of seasonal flavors at their peak.

Late summer has a way of spoiling us with its bounty, and peaches might just be the crown jewel of the season. Perfectly ripe and dripping with sweetness, they’re irresistible on their own—but when paired with the right ingredients, they can transform an everyday salad into something truly memorable. This recipe brings together the best of summer and beyond.

It’s a salad that feels abundant and celebratory—vibrant colors, contrasting textures, and flavors that hit every note: sweet, savory, tangy, and rich. Whether you serve it as a starter at a dinner party, enjoy it as a light lunch on the patio, or bring it along to a gathering, it’s the kind of dish that makes the most of seasonal produce while feeling a little bit luxurious. This peach and burrata salad isn’t just food—it’s a snapshot of late summer at its best.

Peach Orchard Salad with Heart of Palm, Avocado, Walnuts, Caramelized Onions and Burrata

A beautiful summer bounty salad with ripe fresh peaches, complemented by heart of palm, avocado, toasted walnuts (or pecans), caramelized red onion and burrata all tossed in a simple vinaigrette.

Servings 6 Side Servings

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Ingredients

• ▢ 10 oz. triple washed baby greens
• ▢ 2 fresh, firm, but ripe peaches, sliced
• ▢ 3 spears heart of palm, sliced
• ▢ 2 avocados, cut into bite-sized pieces
• ▢ 1/2 cup toasted walnut or pecan halves
• ▢ 1 red onion, sliced and caramelized in olive oil (can do this on the bbq or on the stove top)
• ▢ 1 large ball burrata divided into bite-sized pieces or clumps
• ▢ 1/4 cup crumbled feta cheese

Vinaigrette

• ▢ 1/4 cup white wine vinegar
• ▢ 1 tbsp. balsamic vinegar
• ▢ 2 tbsp. fresh lemon juice
• ▢ 1 tsp. lemon powder
• ▢ 2/3 cup extra-virgin olive oil

Instructions

Vinaigrette

• Mix all ingredients together in a container with a tight-fitting lid and shake well.

Peach Orchard Salad

• Add all ingredients to your large salad bowl, or plate each salad individually. Toss or drizzle with vinaigrette.

Notes

We leave the peach skins on both for color and texture, but if you are so inclined, you can always peel the peaches before slicing.

For the caramelized red onions, we simply slice them very thinly, toss them in olive oil, salt and pepper and/or lemon pepper and grill them on the barbecue in an aluminum pan for about 20 minutes over medium heat. Stir them every few minutes or so, to allow them to cook evenly. 

If you choose to caramelize the onions on the stovetop, treat them the same with olive oil and salt and pepper, but cook them until caramelized over medium-low heat, again stirring frequently. We have found that a good trick on the stovetop is to add a little bit of water every so often, to keep them from drying out while cooking.  

The burrata cheese doesn’t exactly slice, but little mounds of it tossed into the salad are absolutely delicious and complement the peaches so well. If you plate your salads individually, then just put a little scoop on top of each salad. 

Course: Salad

Keyword: harvest salad, Peach salad, peaches, seasonal peaches