Description
This Grilled Peach Salad combines sweet, smoky grilled peaches with creamy burrata, herbaceous pesto croutons, and a tangy homemade dressing. It’s a fresh and vibrant salad perfect for summer gatherings or a light meal.
Ingredients
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
Other Ingredients
- 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 your oven to 350°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 until well coated.
- Make the Dressing: In a large bowl, whisk together the minced garlic, shallot, olive oil, cider vinegar, honey, and kosher salt until well combined. Set this dressing aside for the flavors to meld.
- Toast the Pine Nuts: Heat a small saucepan over medium heat, add the pine nuts and toast them for 3 to 4 minutes, stirring frequently to avoid burning. Once lightly toasted, transfer them to a small bowl and set aside.
- Grill the Peaches: Preheat an outdoor grill or grill pan over medium heat for direct grilling. Lightly spray the flesh side of the peach halves with olive oil cooking spray. Place them flesh side down on the grill and cook for 3 to 4 minutes until they are softened and have grill marks, turning each peach a quarter turn halfway through cooking.
- Slice and Toss Peaches with Dressing: Transfer the grilled peaches to a cutting board and cut into large slices. Add these warm peach slices to the large bowl containing the dressing and gently toss to combine, allowing the peaches to soak up the flavors.
- Assemble the Salad: Using a slotted spoon, remove peaches from the dressing, leaving excess dressing in the bowl. Arrange the peaches on a large serving platter. Tear the burrata into rustic pieces and scatter it over the peaches. Add the pesto croutons on top, sprinkle with the fresh herbs and toasted pine nuts, then finish with plenty of flaky sea salt and freshly ground black pepper. Serve immediately to enjoy the fresh textures and flavors.
Notes
- For easier peach pitting, cut lobes off around the pit instead of halving the fruit completely.
- If you don’t have a grill pan or outdoor grill, you can use a cast iron skillet to grill the peaches stovetop.
- Use fresh herbs of your choice or what you have available for a personalized touch.
- Serve this salad immediately after assembling to keep the burrata fresh and the croutons crisp.
- To make it vegetarian, ensure the pesto used does not contain animal rennet-based cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
