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)

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 the oven to 350 degrees 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, add the basil pesto, and toss to coat evenly.

Step 2: In a large bowl, whisk together the minced garlic, shallot, olive oil, cider vinegar, honey, and kosher salt until well combined. Set the dressing aside.

Step 3: Toast the pine nuts by heating them in a small saucepan over medium heat. Stir frequently for 3 to 4 minutes until they are lightly golden and fragrant. Remove from heat and transfer to a small bowl.

Step 4: Preheat an outdoor grill or grill pan over medium heat. Spray the flesh side of the peaches with olive oil cooking spray. Place the peaches flesh side down on the grill and cook for 3 to 4 minutes until softened and grill-marked, rotating them a quarter turn halfway through.

Step 5: Transfer the grilled peaches to a cutting board and cut into large slices. Add the warm peach slices to the large bowl with the dressing and gently toss to coat.

Step 6: Using a slotted spoon, remove the peaches from the dressing to leave excess dressing behind. Arrange the peaches on a large serving platter. Tear the burrata into rustic pieces and scatter over the peaches. Add the pesto croutons on top. Sprinkle with fresh herbs and toasted pine nuts, then finish with flaky sea salt and coarsely ground black pepper. Serve immediately.

Tips & Variations

For extra flavor, try grilling peach halves with a light brush of honey before serving.

If burrata is unavailable, fresh mozzarella or ricotta can be used as a creamy substitute.

Swap pine nuts for toasted walnuts or almonds for a different crunch.

Use a mix of fresh herbs according to your preference to enhance the salad’s brightness.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the grilled peaches and dressing apart from burrata and croutons to prevent sogginess. When ready to serve, gently reassemble the salad. Burrata is best fresh and not recommended for reheating.

FAQs

Can I use canned or frozen peaches instead of fresh?

Fresh peaches are best for grilling and flavor. Canned or frozen peaches tend to be too soft and watery for grilling and may not hold up well in this salad.

How do I know when the peaches are perfectly grilled?

The peaches should be softened but still hold their shape, with clear grill marks and a slight caramelized aroma. Usually, 3 to 4 minutes on medium heat is ideal.