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Grilled Peach Salad with Burrata, Basil Pesto Croutons, and Toasted Pine Nuts Recipe

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3.8 from 11 reviews

A flavorful and refreshing Grilled Peach Salad featuring charred sweet peaches, creamy burrata cheese, crunchy basil pesto croutons, toasted pine nuts, and a tangy garlic-shallot dressing. This vibrant salad combines smoky, sweet, and savory elements, perfect for a light lunch or elegant side dish.

Ingredients

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

Salad Components

  • 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. Make the Pesto Croutons: Preheat the oven to 350°F (175°C). Place the torn baguette pieces on a rimmed baking pan and bake for 6 to 8 minutes or until they become crisp and golden. Transfer the warm croutons to a medium bowl, add the basil pesto, and toss until the bread is well coated.
  2. Make the Dressing: In a large bowl, whisk together the minced garlic, minced shallot, olive oil, cider vinegar, honey, and kosher salt until fully combined. Set this dressing aside to let flavors meld.
  3. Toast the Pine Nuts: Heat a small saucepan over medium heat. Add the pine nuts and cook for 3 to 4 minutes, stirring frequently, until they are lightly toasted and fragrant. Take care not to burn them. Transfer the toasted pine nuts to a small bowl and set aside.
  4. Grill the Peaches: 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. Rotate peaches by a quarter turn halfway through grilling for even marks.
  5. Prepare the Salad: Transfer the grilled peaches to a cutting board and cut into large slices. Add the warm peach slices to the large bowl with the prepared dressing. Toss gently to coat all pieces with the dressing.
  6. Assemble and Serve: Using a slotted spoon, carefully remove the peaches from the dressing, allowing excess dressing to remain in the bowl. Arrange the peaches neatly on a large platter. Tear the burrata cheese into rustic chunks and distribute over the peaches. Scatter the pesto-coated croutons and toasted pine nuts across the salad. Sprinkle with the fresh herbs, flaky sea salt, and freshly ground black pepper. Serve immediately for the best texture and flavor.

Notes

  • For best results, use ripe but firm peaches to avoid them falling apart on the grill.
  • If you don’t have a grill pan or outdoor grill, you can use a cast-iron skillet to achieve a similar sear.
  • Leftover pesto croutons can be stored in an airtight container for up to two days but are best fresh.
  • Try varying the fresh herbs to your preference; mint adds a bright twist.
  • To make this salad vegan, substitute burrata with a plant-based cheese alternative or omit entirely.

Find it online: https://lauracooks.com/grilled-peach-salad-with-burrata-basil-pesto-croutons-and-toasted-pine-nuts-recipe/