Grilled Peach Salad with Burrata, Pesto Croutons, and Fresh Herbs Recipe
A vibrant and refreshing grilled peach salad featuring smoky, tender peaches paired with creamy burrata, crisp pesto-infused croutons, and a tangy honey vinaigrette, topped with toasted pine nuts and fresh herbs for an elegant summer dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
Toppings
- 1 1/2 tablespoons pine nuts
- 6 peaches, halved and pitted or lobed around the pit
- Olive oil cooking spray
- 1 container (8 ounces) burrata cheese
- 1/2 cup fresh herbs (basil, oregano, thyme, and/or parsley)
- Flaky sea salt and coarsely ground black pepper, to serve
Instructions
- Make the Pesto Croutons: Preheat your oven to 350°F (175°C). Spread the torn baguette pieces on a rimmed baking sheet and bake for 6 to 8 minutes until crisp and golden. Transfer the warm croutons to a medium bowl and toss them with the prepared basil pesto until evenly coated.
- Prepare the Dressing: In a large bowl, whisk together minced garlic, minced shallot, olive oil, cider vinegar, honey, and kosher salt until thoroughly combined. Set this dressing aside to allow flavors to meld.
- Toast the Pine Nuts: Place pine nuts in a small saucepan over medium heat. Stir frequently and toast for about 3 to 4 minutes until they are lightly golden and fragrant. Carefully watch to prevent burning. Transfer toasted pine nuts to a small bowl and set aside.
- Grill the Peaches: Preheat an outdoor grill or grill pan to medium heat for direct grilling. Lightly spray the flesh side of the peach halves 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. Turn peaches by a quarter rotation halfway through cooking for even grilling.
- Slice and Toss Peaches: Remove peaches from the grill and transfer to a cutting board. Cut them into large slices. Add the warm peach slices to the large bowl with the dressing and gently toss to combine, letting the peaches absorb the flavors.
- Assemble the Salad: Using a slotted spoon, remove peaches from the dressing, leaving excess dressing in the bowl. Arrange the peaches artfully on a large serving platter. Tear the burrata cheese into rustic pieces and scatter over the peaches. Add the pesto croutons on top. Sprinkle the salad evenly with the fresh herbs and toasted pine nuts. Finish by seasoning with generous flaky sea salt and freshly ground black pepper. Serve immediately for best texture and flavor.
Notes
- To save time, you can use pre-made basil pesto from the store.
- If you don’t have a grill or grill pan, a grill skillet or oven broiler can be used to achieve a similar char on the peaches.
- Try using a mix of fresh herbs to add more complexity to the salad’s flavor.
- For a nut-free version, omit pine nuts or substitute with toasted seeds like pumpkin or sunflower.
- Use firm ripe peaches for easier grilling and slicing.
Keywords: grilled peach salad, burrata salad, summer salad, grilled fruit salad, pesto croutons, fresh herb salad
