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Bruschetta salad in a large bowl topped with grilled peaches, mozzarella, croutons, and sliced tomatoes.

Healthy Bruschetta Salad with Grilled Peaches

A flavorful summer salad topped with cherry tomatoes, mozzarella cheese, fresh basil, grilled peaches, homemade croutons, and a maple balsamic vinaigrette dressing.
Course Appetizer, Lunch, Salad, Side Dish
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 436kcal
Cost $15



For the Croutons

  • ½ loaf of french bread (baguette) NOT pre-sliced
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the Maple Balsamic Vinaigrette

  • ½ cup balsamic vinegar
  • 4 tablespoon pure maple syrup
  • ½ teaspoon dijon mustard
  • ¼ teaspoon freshly grated garlic (about 1 small clove)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup olive oil

For the Salad

  • 1 large head of romaine lettuce (or 2 small) chopped
  • 2 to 3 cups baby spring mix
  • 5 to 10 leaves fresh basil sliced thin
  • 1 pint cherry tomatoes sliced thin
  • ½ to 1 cup mozzarella pearls (can also use cherry sized or "ciliegine") cut in half
  • 5 yellow peaches cut into 6 pieces each


  • Preheat oven to 400 degrees F.
  • While waiting for it to heat up, prepare a baking sheet and dice the french loaf into 1 inch cubes.
  • Place the cubed bread on the baking sheet, drizzle it lightly with olive oil, and season it with garlic powder, salt, and pepper. Use your hands to evenly mix the seasonings throughout the bread.
  • Bake the bread in the oven for about 10 to 15 minutes or until it's lightly toasted and golden brown, watching carefully so it doesn't burn.
  • While the croutons are baking, make the salad dressing: Combine all the dressing ingredients, besides the olive oil, in a mixing bowl. Whisk to combine. Slowly whisk the oil into the rest of the ingredients to make a thick dressing.
  • Preheat your barbecue grill over medium-high heat.
  • Prepare the salad by chopping the romaine and slicing the rest of the ingredients. Combine the lettuces with the sliced basil and place the mixture in a large mixing bowl.
  • Place sliced peaches on the grates of the heated grill. They should sizzle as you lay them down. Let them cook for about 5 minutes before flipping and doing the same on the other side. Remove peaches to a clean plate and set them aside.
  • Assemble the salad by topping the lettuces with the sliced tomatoes, mozzarella cheese, and a handful of the garlic croutons, reserving a few extra of each for the top of the salad.
  • Drizzle with a few tablespoons of the maple balsamic vinaigrette and toss to combine. Serve healthy bruschetta salad with grilled peaches in a large serving bowl. Top with the rest of the tomato slices, mozzarella, a few more croutons, and the grilled peaches.
  • Store any leftover dressing in a jar in your refrigerator. You can use it on other salads and it will last for a few months. Store any leftover croutons in an airtight container on your counter. They're great for snacking and will last about a week.


  • To store: For the best results, store all of the salad components separately in the refrigerator. Grill the peaches just before you're ready to serve. Then, assemble everything right before serving. If stored separately, each part of the salad should remain fresh for a few days.
    If the salad is already assembled, store any leftovers in an airtight container with a piece or two of paper towel to soak up any excess moisture. The salad will last about a day or two in the refrigerator.
    To freeze: Freezing is not recommended.
    To reheat: Reheating the peaches is not recommended.


  1. Shop for the highest quality ingredients you can afford for the best flavor. Higher quality balsamic vinegars and olive oils are more authentic, while lower quality cheaper varieties are imitations of the real things.
  2. Mozzarella balls can be found in the fresh cheese section of your grocery store. They are often in a container filled with water to keep them fresh.
  3. Fresh peach season is generally from May to September, depending on your region, with peak season in July and August. You'll want to find peaches that are still a little hard, almost ripe so they hold up on the grill. 
  4. If you can't find fresh peaches, you can try using frozen ones instead. Do not thaw them before placing them on the grill. You can also opt to use other fruit, like pineapple, watermelon, nectarines, pears, cantaloupe, or mangoes instead.


Calories: 436kcal | Carbohydrates: 36g | Protein: 6g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 2mg | Sodium: 297mg | Potassium: 437mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1956IU | Vitamin C: 23mg | Calcium: 69mg | Iron: 2mg