Description
A vibrant and fresh Grilled Peach Salad featuring juicy grilled peaches, creamy burrata cheese, homemade pesto croutons, and a tangy honey vinaigrette. Perfect as a light summer meal or an elegant side dish, combining smoky, sweet, and savory flavors with a delightful textural contrast.
Ingredients
Scale
Pesto 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
Additional Salad Ingredients
- 1 1/2 tablespoons pine nuts
- 6 peaches, halved and pitted (or lobes cut 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, for serving
Instructions
- Make the Pesto Croutons: Preheat your oven to 350°F (175°C). Spread the torn baguette pieces on a rimmed baking pan and bake for 6 to 8 minutes until crisp and golden. Transfer the warm croutons to a medium bowl, add the prepared basil pesto, and toss until all the croutons are well coated.
- Prepare the Dressing: In a large bowl, whisk together the minced garlic, shallot, olive oil, cider vinegar, honey, and kosher salt until the dressing is well emulsified. Set this aside for later.
- Toast the Pine Nuts: Place the pine nuts in a small saucepan over medium heat. Stir frequently and toast them for 3 to 4 minutes until they are lightly browned and fragrant, being careful not to burn them. Remove from heat and transfer to a small bowl.
- Grill the Peaches: Preheat an outdoor grill or a grill pan over medium heat for direct grilling. 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 they are softened and have grill marks. Rotate the peaches by a quarter turn halfway through grilling for even marks.
- Slice and Toss Peaches with Dressing: Move the grilled peaches to a cutting board and cut them into large slices. Add the warm peach slices to the large bowl with the prepared dressing and gently toss to coat all the peach slices evenly.
- Assemble the Salad: Using a slotted spoon, remove the peaches from the dressing, leaving excess dressing 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, then sprinkle with the fresh herbs and toasted pine nuts. Finish by seasoning generously with flaky sea salt and coarsely ground black pepper. Serve immediately to enjoy the contrasting flavors and textures at their best.
Notes
- Use ripe but firm peaches to ensure they hold their shape on the grill.
- If fresh burrata is unavailable, fresh mozzarella with a drizzle of cream can be used as a substitute.
- For a nut-free version, omit pine nuts or substitute with toasted pumpkin seeds.
- To make ahead, prepare the pesto croutons and dressing separately; grill peaches just before serving for best texture.
- Adjust honey in the dressing to taste, depending on the sweetness of the peaches.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Keywords: Grilled Peach Salad, Summer Salad, Burrata Salad, Pesto Croutons, Grilled Fruit Salad
