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

Introduction

This Grilled Peach Salad combines sweet, smoky peaches with creamy burrata, fragrant herbs, and crunchy pesto-infused croutons. It’s a perfect light and refreshing dish that’s easy to prepare and bursting with summer flavors.

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

1. Step 1: Preheat oven to 350°F. Place torn baguette pieces on a rimmed baking pan and bake for 6 to 8 minutes or until crisp. Transfer the warm croutons to a medium bowl, add pesto, and toss until well combined.
2. Step 2: In a large bowl, whisk together minced garlic, shallot, olive oil, cider vinegar, honey, and kosher salt until well combined. Set this dressing aside.
3. Step 3: Toast pine nuts in a small saucepan over medium heat for 3 to 4 minutes, stirring frequently until lightly toasted. Remove from heat and transfer to a small bowl.
4. Step 4: Preheat an outdoor grill or grill pan to medium heat. 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, turning a quarter turn halfway through to get grill marks and soften the fruit.
5. Step 5: Transfer the grilled peaches to a cutting board and slice them into large pieces. Add the warm peaches to the bowl with the dressing and gently toss to coat.
6. Step 6: Using a slotted spoon, remove the peaches from the dressing, letting excess dressing drip back into the bowl. Arrange the peaches on a large platter. Tear burrata cheese into rustic pieces and scatter over the peaches. Add the pesto croutons, sprinkle with fresh herbs and toasted pine nuts. Finish with flaky sea salt and freshly ground black pepper, then serve immediately.

Tips & Variations

• For extra flavor, brush the peaches with a little honey before grilling to enhance their natural sweetness.
• Try swapping burrata with fresh mozzarella or goat cheese for a different texture and tang.
• If fresh herbs are not available, dried herbs can be used sparingly for garnish.
• To make this dish vegan, omit the burrata and substitute with marinated tofu or avocado slices.

Storage

Store leftover grilled peaches and dressing separately from the burrata and croutons in airtight containers in the refrigerator for up to 2 days. Reheat peaches gently before serving if desired. Croutons are best kept dry and added just before serving to maintain their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this salad?

Fresh peaches work best for grilling as they hold their shape better and offer a juicy texture. Frozen peaches tend to be softer and may not grill well, but if using frozen, thaw and pat dry thoroughly before grilling.

What can I substitute for pine nuts?

You can substitute toasted walnuts, almonds, or pecans for pine nuts to add crunch and a slightly different flavor profile.