Grilled Peach Salad with Burrata, Pesto Croutons, and Fresh Herbs Recipe
A vibrant and fresh Grilled Peach Salad featuring juicy, charred peaches, creamy burrata, homemade pesto croutons, toasted pine nuts, and a zesty honey vinaigrette. Perfect as a light summer meal or elegant appetizer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pesto Croutons
- 4 inch piece baguette, torn into small bite-sized pieces
- 1/4 cup prepared basil pesto
Dressing
- 1 garlic clove, minced
- 1 small shallot, minced
- 3 tablespoons olive oil
- 2 teaspoons cider vinegar
- 2 teaspoons honey
- 1/4 teaspoon kosher salt
Salad Components
- 1 1/2 tablespoons pine nuts
- 6 peaches, halved and pitted (or cut lobes off around the pit)
- 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, for serving
Instructions
- Make the Pesto Croutons: Preheat oven to 350°F (175°C). Spread torn baguette pieces on a rimmed baking pan and bake 6 to 8 minutes until crisp. Transfer the warm croutons to a medium bowl, add 1/4 cup basil pesto, and toss thoroughly to coat.
- Prepare the Dressing: In a large bowl, whisk together minced garlic, shallot, olive oil, cider vinegar, honey, and kosher salt until well combined. Set aside for flavors to meld.
- Toast the Pine Nuts: Heat a small saucepan over medium heat. Add the pine nuts and toast for 3 to 4 minutes, stirring frequently and watching carefully to avoid burning. Once lightly toasted, transfer them to a small bowl and set aside.
- Grill the Peaches: Preheat an outdoor grill or grill pan for direct medium heat. Lightly spray the flesh side of the peach halves with olive oil cooking spray. Place peaches flesh side down on the grill and cook 3 to 4 minutes or until softened and grill-marked, rotating peaches by a quarter turn halfway through cooking.
- Combine Peaches and Dressing: Transfer grilled peaches to a cutting board and slice into large pieces. Add the warm peaches to the dressing in the large bowl and gently toss to combine evenly.
- Assemble the Salad: Use a slotted spoon to remove peaches from the dressing, leaving excess dressing behind. Arrange peaches on a large serving platter. Tear the burrata cheese into rustic pieces and scatter over the peaches. Add the pesto croutons on top, then sprinkle with fresh herbs and toasted pine nuts. Finish with flaky sea salt and freshly ground black pepper. Serve immediately for best flavor and texture.
Notes
- Make sure to watch the pine nuts carefully while toasting; they burn very quickly.
- If fresh basil pesto is not available, store-bought pesto works well too.
- You can substitute burrata with fresh mozzarella if burrata is unavailable.
- Grill peaches can also be prepared on a stovetop grill pan or broiler if an outdoor grill is not accessible.
- Use ripe but firm peaches to avoid mushy grilled fruit.
Keywords: Grilled Peach Salad, summer salad, burrata salad, pesto croutons, grilled fruit salad, fresh herbs, light salad
