Peach Panzanella with Burrata

Name: Peach Panzanella with Burrata
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 6-8
Cuisine: American

(13)

This summertime salad has all the greatese hits - peaches, cucumbers, tomatoes, basil and lots of creamy burrata cheese!

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Prep time: 20mins

Serves or Makes: 6-8

Recipe Card

3 tablespoons olive oil, plus more for drizzling
1 small baguette, ciabatta or Sperlonga loaf, cut into 1-inch pieces
Kosher salt
Freshly ground black pepper
2 medium heirloom or Roma tomatoes, cut into 1-inch cubes
2 Persian cucumbers, cut into 1/2-inch pieces
1/2 small red onion, thinly sliced
2 medium peaches, sliced `
1 cup thinly sliced and loosely fresh basil leaves, plus whole leaves for topping
6 ounces fresh burrata cheese, cut open

Step 1
To make the dressing, in a large bowl, whisk together olive oil, vinegar, garlic, Dijon mustard, 1/2 teaspoon salt and a few turns of the pepper mill. Whisk until the dressing is emulsified and smooth.
Step 2
To make the salad, in a large saute pan over medium heat, heat the olive oil. Add the bread, a pinch of salt, and a few turns of the pepper mill. Turning frequently, toast for 8-10 minutes, or until bread cubes are golden brown. Set bread cubes aside and let cool.
Step 3
To the large bowl with the dressing, add in toasted baguette pieces, tomatoes, cucumbers, red onion, peaches, and sliced basil. Toss gently until everything is well coated. Season to taste with salt and pepper.
Step 4
To assemble the salad, transfer the salad to a serving platter, place the cut burrata ball in the center of the salad, drizzle with olive oil and garnish with the basil leaves.
Step 5
Note: feel free to swap any fresh stone fruit or different kinds of tomatoes into this versatile summer salad.