This Grilled Peach Salad is the summer gem on the plate! This summer salad combines charred peaches, fresh peppery arugula, ripe cherry tomatoes, toasty sourdough bread cubes, and creamy stracciatella into a beautifully balanced salad that’s easy to make and perfect for warm weather months. And refreshing Basil Honey Vinaigrette ties everything together.
This recipe is sponsored by Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.
Grab some crusty Artisan sourdough bread and in-season fruit and vegetables from the Farmers' market and whip up this recipe for your summer Sunday supper outside! Fresh, creamy, and juicy, this summer salad recipe has everything you want for the cozy summer table!
If you love satiating salad recipes like this one, also try Spring Roll Noodle Salad Bowl and Crispy Smashed Potato Salad!
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Why You'll Love This Recipe
Bursting with Summer Flavor
Juicy and sweet grilled peaches and farm-fresh cherry tomatoes add peak summer flavor to the table. Use ripe yet firm peaches for perfect grill marks.
Creamy and Delicious Stracciatella
Rich, creamy Stracciatella cheese complements crisp veggies and juicy peaches. And basil vinaigrette brightens up the taste.
Perfect for entertaining
Bright colors of peaches, cherry tomatoes, vibrant green arugula, and glossy white Stracciatella create a beautiful contrast on a plate. Perfect for summer entertaining and BBQ outside.
Ingredients
For the Salad
- Sourdough Bread. -Use a crusty Artisan loaf.
- Peaches - You can alternatively use any stone fruit in season, like nectarines and plums.
- Red onion, Cherry tomatoes, Arugula, Fresh basil
- Stracciatella - It's a creamy Burrata filling and perfect for draping on the salad.
- Extra virgin olive oil - for toasting and grilling
For the Basil Honey Vinaigrette
- Extra virgin olive oil
- Red wine vinegar
- Garlic - finely grated
- Fresh basil, chopped
- Honey
- Red pepper flakes
Instructions
- Preheat oven to 350°F.
- On a baking sheet, toss the bread cubes, 2 Tablespoons of olive oil, and a pinch of salt and spread in a single layer. Bake in the oven until golden, for 15 minutes. Let cool.
- Heat the grill pan over medium-high heat and grease the pan with olive oil. Grill the peaches, cut side down, until grill marks appear, for 2-3 minutes on each side.
- In a small bowl, whisk together all the ingredients of the vinaigrette.
- In a large bowl, combine the toasted bread cubes, peaches, red onion, and cherry tomatoes. Drizzle half of the vinaigrette and toss to coat the toasted bread mixture.
- On a serving plate, arrange arugula in an even layer and spread the tossed bread salad over it. Arrange the dollops of Stracciatella and fresh basil on top. Drizzle the rest of the vinaigrette. Enjoy immediately.
Variations
This salad tastes amazing as it is, but it's also highly customizable for your liking!
- Add toasted pistachios or almonds for crunch.
- Swap arugula for baby spinach or spring mix, or even grilled romaine.
- Use nectarines or plums when peaches aren’t available.
- Add grilled chicken, prosciutto, or chickpeas for more substance.
- Use feta or burrata instead of stracciatella.
FAQ
Stracciatella is the creamy, shredded cheese filling inside burrata, and it's available on its own! It’s lighter and more spreadable, perfect for dolloping across salads.
Living in a small apartment myself, 100% yes! Use a grill pan or cast-iron skillet over stove top.
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Grilled peach salad with Arugula, Cherry Tomatoes, and Stracciatella
Ingredients
For the Salad
- ½ loaf Sourdough Bread (about 8 oz) cut into ½ inch cubes
- 5 peaches pitted and quartered
- ½ red onion sliced
- 2 cups cherry tomatoes halved
- 4 cups arugula
- 8 oz Stracciatella
- Fresh basil for garnish
- 2 Tablespoons extra virgin olive oil plus more for grilling
- A pinch of salt
For the Basil Honey Vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 clove garlic grated
- ¼ cup fresh basil chopped
- 1 Tablespoon honey
- A pinch of red pepper flakes
- A pinch of salt
- A dash of freshly cracked black pepper
Instructions
- Preheat oven to 350°F.
- On a baking sheet, toss the bread cubes, 2 Tablespoons of olive oil, and a pinch of salt and spread in a single layer. Bake in the oven until golden, for 15 minutes. Let cool.
- Heat the grill pan over medium-high heat and grease the pan with olive oil. Grill the peaches, cut side down, until grill marks appear, for 2-3 minutes on each side.
- In a small bowl, whisk together all the ingredients of the vinaigrette.
- In a large bowl, combine the toasted bread cubes, peaches, red onion, and cherry tomatoes. Drizzle half of the vinaigrette and toss to coat the toasted bread mixture.
- On a serving plate, arrange arugula in an even layer and spread the tossed bread salad over it. Arrange the dollops of Stracciatella and fresh basil on top. Drizzle the rest of the vinaigrette. Enjoy immediately.
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