Introduction

This Grilled Peach Salad is a delightful mix of smoky, sweet, and savory flavors perfect for warm weather. Featuring juicy grilled peaches, creamy burrata, and crunchy pesto croutons, it’s a refreshing dish that’s both simple and impressive.

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 lobes cut 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 (to serve)

Instructions

Step 1: Preheat your oven to 350°F. 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 and toss with the basil pesto until well coated.
Step 2: In a large bowl, whisk together minced garlic, shallot, olive oil, cider vinegar, honey, and kosher salt until the dressing is smooth. Set aside.
Step 3: Toast the pine nuts in a small saucepan over medium heat, stirring frequently for 3 to 4 minutes until lightly browned and fragrant. Remove from heat and transfer to a small bowl.
Step 4: Preheat an outdoor grill or grill pan to medium heat. Lightly spray the flesh side of the peaches with olive oil cooking spray. Place peaches flesh-side down on the grill and cook for 3 to 4 minutes until softened and grill marks appear, turning a quarter turn halfway through.
Step 5: Remove the peaches from the grill and cut into large slices. Add the warm peach slices to the bowl with the dressing and gently toss to combine.
Step 6: Using a slotted spoon, transfer the peaches from the dressing to a large platter, letting excess dressing stay in the bowl. Tear burrata cheese into rustic pieces and arrange over the peaches. Scatter the pesto croutons over the salad, then sprinkle with fresh herbs and toasted pine nuts. Finish with flaky sea salt and freshly ground black pepper. Serve immediately.

Tips & Variations

Use ripe but firm peaches to avoid mushy slices when grilling.
Substitute burrata with fresh mozzarella if burrata isn’t available.
For a nut-free version, omit the pine nuts or substitute toasted pumpkin seeds.
Drizzle a little balsamic glaze over the finished salad for added sweetness and acidity.

Storage

Store any leftover salad components separately in airtight containers. Pesto croutons will stay crisp at room temperature for up to 2 days. Keep grilled peaches and dressing refrigerated and consume within 1 day, as peaches may soften. Burrata is best served fresh and should be kept cold. When ready to serve again, gently reassemble the salad without reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I grill the peaches indoors?

Yes, you can use a grill pan on the stovetop set to medium heat. Just be sure to watch them closely to prevent burning and achieve nice grill marks.

What can I substitute for burrata cheese?

If burrata isn’t available, fresh mozzarella or ricotta salata are excellent alternatives that provide a creamy texture and mild flavor.

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

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★★★★★

4.6 from 89 reviews

This vibrant Grilled Peach Salad combines sweet, smoky peaches grilled to perfection with crisp, pesto-coated croutons and creamy burrata cheese. Finished with fresh herbs, toasted pine nuts, and a honey-garlic dressing, it’s a refreshing and elegant dish ideal for summer gatherings or light meals.

Author: Maya
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Salad
Method: Grilling
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Pesto Croutons

4 inch piece baguette, torn into small bite-sized pieces
1/4 cup prepared basil pesto

For the 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

Additional Ingredients

1 1/2 tablespoons pine nuts
6 peaches, halved and pitted (or lobed around the pit for easier removal)
Olive oil cooking spray
1 container burrata cheese (8 ounces)
1/2 cup fresh herbs (combination of basil, oregano, thyme, and/or parsley recommended)
Flaky sea salt and coarsely ground black pepper, to serve

Instructions

Make the Pesto Croutons: 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, or until they turn crisp and golden. While still warm, transfer the croutons to a medium bowl and toss them with the prepared basil pesto until they are evenly coated.
Prepare the Dressing: In a large bowl, whisk together the minced garlic, minced shallot, olive oil, cider vinegar, honey, and kosher salt until well combined. Set this flavorful dressing aside to let the flavors meld.
Toast the Pine Nuts: Place the pine nuts in a small saucepan over medium heat. Cook them for 3 to 4 minutes, stirring frequently, until they become lightly toasted and fragrant. Be careful not to burn them. Once toasted, transfer the pine nuts to a small bowl and set aside.
Grill the Peaches: Preheat an outdoor grill or grill pan over medium heat for direct grilling. Lightly 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 they are softened and have distinct grill marks. Rotate the peaches a quarter turn halfway through cooking for even grilling.
Slice and Toss Peaches: Transfer the grilled peaches to a cutting board and cut them into large slices. Add the warm peach slices to the large bowl containing the dressing and gently toss to combine, allowing the peaches to soak in the dressing flavors.
Assemble the Salad: Using a slotted spoon, remove the peaches from the dressing, leaving any excess dressing in the bowl. Arrange the peach slices on a large serving platter. Tear the burrata cheese into rustic pieces and scatter it over the peaches. Add the pesto croutons over the salad as well. Sprinkle with fresh herbs and toasted pine nuts. Finish by seasoning generously with flaky sea salt and coarsely ground black pepper. Serve the salad immediately while the peaches are still warm and flavorful.

Notes

You can substitute pine nuts with toasted slivered almonds or walnuts if preferred.
If fresh peaches are unavailable, nectarines or firm apricots can be used as an alternative for grilling.
For a vegan version, replace burrata with a plant-based creamy cheese or omit the cheese altogether.
Make the pesto croutons ahead of time and store them in an airtight container to save preparation time.
Adjust the amount of honey in the dressing based on the sweetness of the peaches and personal preference.

Keywords: grilled peach salad, pesto croutons, burrata cheese, summer salad, grilled fruit salad, toasted pine nuts, fresh herbs, honey dressing, light dinner, vegetarian salad