Description
A refreshing and flavorful Grilled Peach Salad featuring juicy grilled peaches, creamy burrata cheese, homemade pesto croutons, toasted pine nuts, and a vibrant garlic-shallot dressing, perfect for a light summer meal or elegant appetizer.
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
For the Salad
- 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
- Make the Pesto Croutons: Preheat the oven to 350°F (175°C). Place 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 prepared basil pesto, and toss well to combine.
- Make 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 aside to allow flavors to meld.
- Toast the Pine Nuts: Heat a small saucepan over medium heat and add the pine nuts. Cook them for 3 to 4 minutes, stirring frequently, until they are lightly toasted and fragrant. Watch carefully to prevent burning. Transfer to a small bowl and set aside.
- Grill the Peaches: Preheat an outdoor grill or grill pan over medium heat. Spray the flesh side of each peach half with olive oil cooking spray. Place peaches flesh-side down on the grill and cook for 3 to 4 minutes until they soften and develop grill marks. Rotate the peaches a quarter turn halfway through cooking for even grilling.
- Combine Peaches with Dressing: Transfer the grilled peaches to a cutting board and slice into large pieces. Add the warm peach slices to the bowl containing the dressing and toss gently to coat evenly.
- Assemble the Salad: Using a slotted spoon, remove the peaches from the dressing, leaving excess dressing behind in the bowl. Arrange the peaches on a large serving platter. Tear the burrata cheese into rustic pieces and scatter them over the peaches. Add the pesto croutons on top, sprinkle with the toasted pine nuts, and scatter fresh herbs over the salad. Finish with a generous sprinkling of flaky sea salt and coarsely ground black pepper. Serve immediately for best flavor and texture.
Notes
- To make detaching peach lobes easier, run a knife around the pit instead of cutting through.
- The burrata cheese adds creaminess; substitute with fresh mozzarella if unavailable.
- Use a combination of fresh herbs for layered flavor.
- The salad is best served immediately to maintain the contrast of warm peaches and fresh burrata.
- Leftover pesto croutons can be stored in an airtight container but are best when fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Keywords: grilled peach salad, pesto croutons, burrata cheese, summer salad, grilled fruit salad, pine nuts, fresh herbs, easy summer recipe
