Peach Burrata Panzanella Salad (Print)

Fresh summer salad with peaches, creamy burrata, and toasted bread tossed in a tangy dressing.

# Components:

→ Produce

01 - 3 ripe peaches, sliced
02 - 1 pint cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 handful fresh basil leaves

→ Dairy

05 - 2 balls (7 oz) burrata cheese

→ Bread

06 - 7 oz day-old rustic bread, cut into ¾ inch cubes

→ Dressing

07 - 3 tbsp extra virgin olive oil
08 - 2 tbsp balsamic vinegar
09 - 1 tsp honey
10 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat the oven to 400°F. Spread bread cubes on a baking sheet. Drizzle lightly with olive oil and toast for 8 to 10 minutes, turning once, until golden and crisp. Remove and let cool.
02 - In a large bowl, combine sliced peaches, cherry tomatoes, and red onion.
03 - Whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl until emulsified.
04 - Add cooled bread cubes to the produce. Pour dressing over and toss gently to combine. Let sit for 5 to 10 minutes to meld flavors.
05 - Tear the burrata and arrange over the salad. Garnish with fresh basil leaves. Serve immediately.

# Expert Advice:

01 -
  • This salad makes stale bread feel like a secret summer ingredient rather than an afterthought.
  • The combination of silky burrata and juicy peaches never fails to win over even the pickiest eater.
02 -
  • Once, I rushed and tossed in hot bread, which melted the cheese and made a pudding—let the bread cool first!
  • Letting the salad sit for ten minutes is magic—the textures marry and every bite gets just the right amount of dressing.
03 -
  • If your dressing feels too tangy, stir in an extra drizzle of honey until it tastes right to you.
  • Toss the bread lightly to keep the cubes from breaking—you want them to stay satisfyingly chunky in every serving.
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