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 oven to 350 degrees F. Place the 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 the basil pesto, and toss until well combined.

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

Step 3: Toast the pine nuts by placing them in a small saucepan over medium heat. Cook for 3 to 4 minutes, stirring frequently, until they are lightly toasted. Transfer to a small bowl and set aside.

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 on the grill, flesh side down, and cook for 3 to 4 minutes until softened and grill-marked, turning them a quarter turn halfway through cooking.

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

Step 6: Using a slotted spoon, remove the peaches from the dressing, letting excess dressing remain in the bowl. Arrange the peaches on a large serving platter. Tear the burrata cheese 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, drizzle the salad with a splash of good-quality balsamic vinegar right before serving.

If fresh peaches are out of season, try using nectarines or grilled stone fruit like plums or apricots.

Substitute pine nuts with toasted walnuts or almonds for a different nutty crunch.

Use a mix of fresh herbs to suit your taste and bring a bright, fresh note to the salad.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator. The grilled peaches and dressing can keep for up to 2 days, but burrata is best fresh and should be added just before serving. Reheat peaches gently in a pan or microwave if desired, but do not reheat the burrata or pesto croutons to maintain their texture and flavor.

FAQs

Can I make the pesto croutons ahead of time?

Yes, you can bake the croutons in advance and toss them with pesto just before serving to keep them crisp and flavorful.