Introduction

This grilled peach salad perfectly balances sweet, smoky peaches with creamy burrata and bright, herbaceous flavors. Light and refreshing, it makes an ideal dish for warm weather gatherings or a special weeknight meal.

Grilled Peach Salad with Burrata, Pesto Croutons, and Fresh Herbs Recipe - Recipe Image

Ingredients

4 inch piece baguette, torn into small bite-sized pieces
1/4 cup prepared basil pesto
1 garlic clove, minced
1 small shallot, minced
3 tablespoons olive oil
2 teaspoons cider vinegar
2 teaspoons honey
1/4 teaspoon kosher salt
1 1/2 tablespoons pine nuts
6 peaches, halved and pitted (or lobed around the pit if easier)
Olive oil cooking spray
1 container burrata cheese (8 ounces)
1/2 cup fresh herbs (basil, oregano, thyme, and/or parsley recommended)
Flaky sea salt and coarsely ground black pepper, to serve

Instructions

Step 1: Preheat the oven to 350°F (175°C). Spread the torn baguette pieces on a rimmed baking pan and bake for 6 to 8 minutes until crisp. Transfer the warm croutons to a medium bowl, add the basil pesto, and toss until evenly coated.
Step 2: In a large bowl, whisk together the minced garlic, shallot, olive oil, cider vinegar, honey, and kosher salt until the dressing is well combined. Set aside.
Step 3: Toast the pine nuts in a small saucepan over medium heat, stirring frequently for 3 to 4 minutes, until lightly golden and fragrant. Be careful not to burn them. Transfer to a small bowl and set aside.
Step 4: Preheat an outdoor grill or grill pan to medium heat. Spray the flesh side of the peach halves with olive oil cooking spray. Place the peaches flesh side down on the grill and cook for 3 to 4 minutes until softened with grill marks, turning them a quarter turn halfway through.
Step 5: Remove the peaches from the grill and transfer them to a cutting board. Slice into large pieces, then add the warm peaches to the bowl with the dressing. Toss gently to coat the peaches.
Step 6: Using a slotted spoon, lift the peaches out of the dressing, leaving excess dressing behind. Arrange the peaches on a large serving platter. Tear the burrata into rustic pieces and scatter over the peaches. Add the pesto croutons on top. Sprinkle with fresh herbs and toasted pine nuts. Finish with a generous pinch of flaky sea salt and coarsely ground black pepper, then serve immediately.

Tips & Variations

Use ripe but firm peaches to ensure they hold their shape on the grill without becoming mushy.
Substitute pine nuts with toasted almonds or walnuts for a different nutty flavor.
For a vegan version, omit the burrata and add slices of avocado instead.
If fresh herbs are limited, a sprinkle of good-quality dried herbs can work in a pinch.
Add a drizzle of balsamic glaze over the finished salad for an extra layer of sweetness and acidity.

Storage

Store leftover salad components separately in airtight containers. Keep grilled peaches and dressing refrigerated for up to 2 days. Assemble just before serving to maintain texture. Burrata should be consumed fresh and not stored with the salad. Reheat peaches gently in a warm oven or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or frozen peaches instead of fresh?

Fresh peaches provide the best flavor and texture for grilling. If fresh peaches aren’t available, thawed frozen peaches can be grilled, but they may be softer and less firm, so handle carefully to avoid breaking.

What can I use if I don’t have basil pesto?

If you don’t have basil pesto on hand, you can substitute with a drizzle of good-quality extra virgin olive oil and a sprinkle of chopped fresh basil or other herbs to infuse fresh flavor into the croutons.