30-Minute Grilled Apricot Burrata Salad
This elegant summer salad combines creamy burrata cheese with sweet grilled apricots and aromatic basil pesto. The warm, caramelized apricots provide a beautiful contrast to the cool, rich cheese, while fresh arugula adds peppery bite. Drizzled with honey and homemade pesto, then topped with toasted pine nuts, it's perfect for entertaining or as a sophisticated lunch. Served alongside grilled rustic bread, this salad celebrates the best of seasonal stone fruit and makes an impressive presentation for summer gatherings.
Ingredients
- ¼ cup pine nuts
- 2 garlic cloves
- 2 cups basil leaves, tightly packed
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ⅝ cup extra-virgin olive oil
- 1 tablespoon Parmesan cheese, grated
- 4 apricots, cut in half and pit removed
- 4 teaspoons honey, divided
- 8 slices rustic bread
- 1 tablespoons extra-virgin olive oil
- 1 cup arugula
- 1 8 ounce ball burrata cheese, drained
Instructions
- 1
Toast pine nuts in a dry skillet over medium-high heat until fragrant
- 2
Remove from heat and let cool, setting aside 1 tablespoon for garnish
- 3
Combine remaining pine nuts, garlic, basil, lemon juice and salt in food processor until finely chopped
- 4
Stream in olive oil while processor runs
- 5
Pulse in Parmesan cheese
- 6
Transfer pesto to airtight container and refrigerate
- 7
Preheat grill to medium-high and oil grill racks
- 8
Drizzle cut sides of apricots with honey
- 9
Brush both sides of bread with olive oil
- 10
Grill apricots cut-side down and bread until nicely marked
- 11
Spread arugula on large plate or serving platter
- 12
Place burrata on top of arugula
- 13
Arrange grilled apricots around burrata
- 14
Drizzle with remaining honey and pesto
- 15
Top with reserved toasted pine nuts
- 16
Serve with grilled bread
Tips
Reserve some toasted pine nuts for garnish to add textural contrast and visual appeal to the finished salad.
Only grill the cut side of apricots to maintain their shape while achieving caramelization and grill marks.
Make pesto ahead and refrigerate - it will keep well and flavors will meld together beautifully.
Good to Know
Assembled salad best served immediately. Store leftover pesto covered in refrigerator up to 3 days.
Make pesto up to 3 days ahead and refrigerate. Toast pine nuts and prep ingredients day of serving.
Serve immediately while bread is warm and apricots are at room temperature for best contrast.
Common Mistakes
Don't over-grill apricots or they'll become mushy and lose their shape
Reserve pine nuts for garnish before making pesto to ensure proper texture contrast
Substitutions
FAQ
Can I make this without a grill?
Yes, use a grill pan or broiler for the apricots and bread. Heat a grill pan over medium-high heat or broil 4-6 inches from heat source.
What if my apricots aren't ripe enough?
Choose apricots that give slightly to pressure but aren't mushy. Under-ripe fruit won't caramelize well and may be too tart.
How long will leftover pesto keep?
Store covered in refrigerator up to 3 days. Press plastic wrap directly onto surface to prevent oxidation and color change.