If there’s one salad on the internet that just screams summer, it’s this one! My Summer Salad with Honey Roasted Pistachios is packed with vibrant, fresh greens, sweet sliced strawberries and homemade honey roasted pistachios that are the perfectly sweet and salty crunchy topper.

Toss it with my homemade lemon honey mustard vinaigrette (that is naturally gluten-free!), and enjoy at potlucks, backyard BBQs or simple summer dinners all season long.

A Few Key Ingredients

• Spring mix: I love the color and soft texture that a bed of spring mix adds to this salad. Feel free to sub for chopped romaine, butter lettuce, arugula or spinach if you’d like.
• Pistachios: Do not, I repeat, do not skip the honey roasted pistachios. They’re seriously easy to make on the stovetop, and add such great texture and flavor to this salad.
• Strawberries: Can you have a summer salad without sliced strawberries? I vote no Not only do they add great color to this salad, the sweet flavor is iconically and perfectly summer-y. Blueberries would also be a fun add if you’re looking to toss in a 2nd fruit.
• Honey: My girl! Honey is used to sweeten up the roasted pistachios as well as in the homemade honey mustard salad dressing.

  

Find the list of full ingredients in the recipe card below.

How to Perfectly Roast the Pistachios

All you need for these roasted pistachios is shelled pistachios, honey, and a little flakey salt. And the method is super straightforward:

1. Heat a small skillet pan over medium heat.
2. Add the pistachios to the skillet toast for one minute.
3. Add the honey to the pistachios and toss.
4. Toast until the pistachios begin to turn golden brown (this will only take a few minutes).
5. Top with flakey salt and let the pistachios cool. Feel free to taste test

When it’s time to serve this salad, pour the dressing over it and toss. Top it with the honey pistachios and feta cheese, and enjoy immediately .

If you’re serving this salad as a side dish, suggest pairing this salad with one of my summer salad recipes like this lemon pasta salad with fresh herbs, grilled zucchini or grilled corn, and chicken salad sammies on croissants. Oh, and sliced watermelon or my easy fruit salad! This English pea and potato salad would also be delish. It will be just like a farmers market at your next summertime backyard BBQ.

This summer salad is best served immediately, but if you’re prepping it for later, I recommend waiting to add the pistachios, feta, and dressing until you’re ready to serve. You’ll need to whisk or shake up the salad dressing before serving as the olive oil will separate from the rest of the ingredients.

This is also a great salad to use the good ol’ jar salad make-ahead method. Pour the dressing on the bottom of the jar, followed by the heartier veggies (red onion and asparagus), pistachios, feta, strawberries and then top with the lettuce, and then shut the jar. When you’re ready to eat, either shake the jar up, or pour into a bowl and toss.

More of My Favorite Summer Salad Recipes

Tomato Peach Chicken Salad – this years summer salad! Made with shredded chicken tossed with mixed greens, sweet peaches, tomatoes, crumbled feta, and crispy prosciutto. Sprinkle on toasted pumpkin seeds and pour over a warm brown butter rosemary lemon vinaigrette. It hits every note: savory, sweet, salty, and there is even a little crunch too!

Every fall, I make some version of an apple salad (last year’s might just be my favorite yet!), and every summer? It’s always about the peaches. I actually prefer peaches over tomatoes—but when I can do both? Even better!

You might remember my tomato peach burrata salad from a few years back—it’s become a favorite for so many of you. This new version is essentially a dinner salad spin-off. A little more hearty, still super fresh, and just as delicious.

I used a mix of baby romaine and arugula, then added fresh basil, rotisserie chicken (my favorite time-saving hack), sweet peaches, tomatoes, and crumbled feta. Honestly, I almost added wedges of brie—like I do with my fall salad—but stuck with feta this time. Both options would be amazing!

Crispy prosciutto and toasted pumpkin seeds add that perfect salty crunch. And the vinaigrette? Brown butter, rosemary, lemon—it’s tangy, rich, and just so good.

Here are the details

Ingredients – for the Salad

• pumpkin seeds
• salted butter
• flaky sea salt
• prosciutto
• mixed greens – I like baby romaine and arugula
• basil leaves
• shredded rotisserie chicken
• cherry tomatoes or wedges of heirloom tomatoes – or try a mix
• peaches
• crumbled feta cheese

Ingredients – for the vinaigrette

• salted butter
• shallots
• rosemary
• thyme
• olive oil
• peach or white balsamic vinegar
• lemon juice
• honey
• chile flakes

Steps

Step 1: Toast the seeds and crisp the prosciutto

On a baking sheet, toss the pumpkin seeds with a little salted butter. On the other side of the pan, lay out the prosciutto slices.
Bake everything together until the seeds are lightly toasted and the prosciutto is nice and crispy. Keep an eye on the seeds—they can go from golden to burnt so fast!

Step 2: Prep the salad

Grab your greens—I love a mix of baby romaine, peppery arugula, and fresh basil leaves. Add in the shredded chicken, tomatoes (I used cherry tomatoes and a wedge-cut heirloom), sliced peaches, and crumbled feta. You can mix and match with what you have, but I really love this summer combo.

Step 3: Make the vinaigrette

Melt a couple tablespoons of salted butter in a small skillet until it browns and smells extra nutty and delish. Once it turns golden, pull it off the heat and toss in the shallot, rosemary, and thyme. Let the shallot sizzle in the butter.
Now add the olive oil, peach or white balsamic vinegar, lemon juice, a pinch of salt, pepper, and red pepper flakes.

Step 4: Toss it all together

Pour that warm vinaigrette right over the salad and give it a good toss so all the greens are coated.
Top with the crunchy pumpkin seeds and crispy prosciutto from earlier. I love to add another handful of basil right before serving.

Serve

This salad is best right after tossing—while the prosciutto is still crispy and the vinaigrette is warm. It’s one of those everything-just-works kinds of salads, so don’t skip a thing. Promise, it’ll be perfect!

Looking for other summer salads? Here are some favorites:

Tomato, Peach, and Burrata salad

Caprese Chicken Pasta Salad

Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette

Corn, Tomato, and Avocado Pasta Salad

Lastly, if you make this Tomato Peach Chicken Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Fresh and flavorful salad recipe with crunchy ramen noodles. 

I had the most delicious salad last week and immediately asked for the recipe from my friend. It’s crunchy and sweet and has…ramen noodles! Weird, right? Hang in there, I promise it’s so good!!

Let’s hear it for burrata cheese! I always order burrata when I find it on restaurant menus, and we’ve had some stellar combinations this summer. I can’t resist burrata’s contrasting textures—it’s like fresh mozzarella on the outside, but lusciously soft and creamy on the inside.

For this recipe, I designed a quintessential summertime burrata salad with fresh tomatoes. Serve it with crostini or a loaf of crusty bread to make it an appetizer. This burrata dish comes together in 15 minutes, believe it or not, and it’s a real showstopper.

I wanted to keep it simple but make it taste special, so I drew reference from my Easy Tomato Salad and Tomato Basil Bruschetta. I landed on a combination of cherry tomatoes and sun-dried tomatoes for depth, plus freshly toasted pine nuts for a savory note. It’s not complete without a drizzle of rich olive oil, tangy balsamic vinegar, and a sprinkle of fresh basil. I hope it becomes one of your go-to recipes!

What is Burrata?

Burrata is an extra-rich and creamy variation of fresh mozzarella. It looks like a regular mozzarella ball on the outside. The inside is made of stracciatella, a luscious mixture of cream and mozzarella curds. It’s milky and delicious.

Burrata can be made with buffalo milk or cow milk. Buffalo milk is more traditional and offers a brighter, slightly tangy flavor, while cow’s milk is milder and might taste more familiar. Either one works well for this recipe.

Look for burrata near the fresh mozzarella at well-stocked grocery stores like Whole Foods. Use it promptly, especially once you’ve opened the package—it’s packed in water and doesn’t keep well like hard cheeses do.

Serve burrata at room temperature for the best flavor, or anywhere between lightly chilled and slightly warmed.

Burrata Serving Suggestions

Burrata pairs beautifully with the Italian flavors featured in this recipe: ripe tomatoes, basil (including pesto), balsamic vinegar, olive oil, and pine nuts or pistachios. If you’re not in the mood for tomatoes, replace them with fruit like sliced peaches, plums, cherries or cantaloupe.

Serve this burrata dish as a salad or appetizer. It complements most summertime meals, from casual cookouts to gourmet dinner parties. Round out your meal with any of these summery options:

More Burata Recipes

Try my Caprese Salad with Burrata, which features heirloom tomatoes. Burrata is a viable replacement for fresh mozzarella balls, as long as the recipe doesn’t call for cooking the mozzarella. Try my panzanella with torn pieces of burrata instead of mozzarella for a fun twist!

You can serve burrata on pizza, but wait to add torn burrata until the pizza is finished baking, or add it in the last minute to warm it. If it’s melted completely, it loses the contrast of the creamy interior and turns into a melty, unpredictable blob of mozzarella. Try replacing the mozzarella on my Margherita Pizza or Arugula-Almond Pesto Pizza with torn burrata, or serve it on Grilled Pizza.

Please let me know how your burrata turns out in the comments! I love hearing from you.

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