Grilled Peach Salad Recipe
This Peach Burrata Salad has grilled peaches and luscious burrata cheese that are paired with rustic pesto croutons that you'll want to gobble up before they even reach the table.
Ingredients
For the Pesto Croutons:
- 4 inch piece baguette torn into small bite-sized pieces
- ¼ 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
- ¼ teaspoon kosher salt
For the Salad:
- 1 ½ tablespoons pine nuts
- 6 peaches halved and pitted (or cut lobes off around the pit if it's easier)
- Olive oil cooking spray
- 1 container burrata cheese 8 ounces
- ½ 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 oven to 350 degrees F. Place torn baguette pieces on rimmed baking pan and bake 6 to 8 minutes or until crisp. Transfer warm croutons to medium bowl. Add pesto and toss until well combined.
- Make the Dressing: In large bowl, whisk garlic, shallot, oil, vinegar, honey and salt until well combined. Set aside.
- Toast the pine nuts: Add pine nuts to small saucepan and cook over medium heat 3 to 4 minutes or until lightly toasted, stirring frequently and watching carefully so they don't burn. Transfer nuts to small bowl and set aside.
- Preheat outdoor grill or grill pan for direct grilling over medium heat. Spray flesh side of peaches with cooking spray. Transfer peaches to grill, flesh side down and cook 3 to 4 minutes or until softened and grill-marked, rotating peaches by a quarter turn halfway through cooking.
- Transfer peaches to cutting board and cut into large slices, then add warm peaches to large bowl with dressing and toss to combine.
- Use slotted spoon on remove peaches from dressing, leaving excess dressing in bowl. Arrange peaches on large platter. Tear burrata into rustic pieces and arrange over peaches. Arrange Pesto Croutons over salad as well. Sprinkle salad with herbs and pine nuts. Finish with lots of flaky sea salt and ground black pepper and serve immediately.
Notes
- Customize the dressing. Add a touch of Dijon mustard for heat, or lemon juice for extra acidity.
- Add a drizzle of balsamic vinegar reduction over the finished salad for an additional layer of flavor.
- Pair with a refreshing wine like Sauvignon Blanc or a dry Rose. The bright acidity of the wine will complement the fruity flavors of the salad perfectly.
Calories: 458kcal, Carbohydrates: 60g, Protein: 10g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Cholesterol: 1mg, Sodium: 721mg, Potassium: 445mg, Fiber: 6g, Sugar: 26g, Vitamin A: 1681IU, Vitamin C: 20mg, Calcium: 118mg, Iron: 4mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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