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