Dinner

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

ByMaya Arden March 13, 2026March 13, 2026

Introduction

This grilled peach salad is a delightful mix of sweet, smoky, and savory flavors, perfect for warm weather meals. With tender peaches, creamy burrata, and crunchy pesto croutons, it’s a refreshing and elegant dish that’s surprisingly simple to prepare.

A large black octagonal plate holds a colorful dish with three main layers: at the bottom, bright orange grilled peach slices with distinct grill marks mix with vibrant green grilled broccoli pieces; on top of them are dollops of soft, white creamy cheese sprinkled with a little red seasoning and black pepper; scattered across the dish are light brown pine nuts and fresh green herb leaves that add texture and color. On the right side, a gold fork and spoon rest on a dark cloth, while small bowls of pine nuts, red spice, and salt surround the plate, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 cut lobes off 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 oven to 350 degrees F. Place torn baguette pieces on a rimmed baking pan and bake 6 to 8 minutes until crisp. Transfer warm croutons to a medium bowl, add basil pesto, and toss until well combined to make pesto croutons.

Step 2: In a large bowl, whisk together minced garlic, shallot, olive oil, cider vinegar, honey, and kosher salt until well combined. Set aside as dressing.
Step 3: Toast pine nuts in a small saucepan over medium heat for 3 to 4 minutes, stirring frequently until lightly browned. Transfer to a small bowl and set aside.
Step 4: Preheat an outdoor grill or grill pan over medium heat. Spray the flesh side of peach halves with olive oil cooking spray. Grill peaches flesh side down for 3 to 4 minutes until softened and grill marks appear, rotating a quarter turn halfway through.

Step 5: Transfer grilled peaches to a cutting board, slice into large pieces, then add to the large bowl with dressing. Toss gently to combine.
Step 6: Using a slotted spoon, remove peaches from dressing, leaving excess dressing in the bowl. Arrange peaches on a large platter. Tear burrata cheese into rustic pieces and place over peaches. Scatter pesto croutons, fresh herbs, and toasted pine nuts on top. Finish with flaky sea salt and coarsely ground black pepper. Serve immediately.

Tips & Variations

Use ripe but firm peaches for the best grilling texture and flavor.

Substitute burrata with fresh mozzarella if burrata is unavailable.
Dress the salad just before serving to keep croutons crisp.
Add a splash of balsamic glaze for extra tangy sweetness.

Storage

Store leftover components separately in airtight containers in the refrigerator. Grilled peaches and dressing can be kept up to 2 days, but assemble the salad fresh before serving to maintain texture. Reheat peaches gently in a warm pan or microwave if desired.

How to Serve

A close-up of a dish showing three main layers: the bottom layer has charred, golden-brown grilled peach slices with black grill marks, mixed with small green broccoli florets covered lightly with green pesto sauce; the middle layer displays dollops of soft, white creamy cheese sprinkled with black pepper and reddish spice; the top layer is decorated with scattered pale pine nuts and fresh green herb leaves, all set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this salad?

Fresh peaches work best for grilling due to their texture and sweetness. Frozen peaches tend to be softer and watery when thawed, so they’re not recommended for this recipe.