Sweet Peach Panzanella Salad Recipe with Creamy Burrata Cheese

In the summer, who doesn’t enjoy luscious, juicy peaches?

It only makes sense to attempt to put together some delectable and healthy salads, like this Peach Panzanella, when we have an abundance of peaches at our disposal.

This salad, which has creamy burrata cheese on top, is the ideal thing to serve at your next barbecue.

AuthorSilvia lemon
Preparation Time08 minutes
Cooking Duration22 minutes
Total Time30 minutes
CategoryDinner     
Calories250
Protein16g
Servings07
CuisineAmerican
DietVeg

Ingredients

  • 3 tbsp extra virgin olive oil
  • 1 small baguette, ciabatta, or Sperlonga loaf, cut into 1-inch pieces
  • 1/2 tsp kosher salt
  • 1/2 small red onion, thinly sliced
  • 2 Persian cucumber, half into ½ inch pieces
  • 2 medium heirloom or Roma tomatoes, cut into 1-inch cubes
  • 2 medium peaches, sliced
  • 1 cup fresh basil leaves, thinly sliced and loosely packed + whole leaves for topping
  • 4 ounce fresh burrata, torn
  • Cracked black pepper

For Dressing

  • 1/3 cup olive oil
  • 1/2 tsp kosher salt
  • 1 tsp dijon mustard
  • 2 garlic cloves, minced
  • Cracked black pepper

(Make another Recipe – If You Try This Once To Your Family, They Will Be Asking For It Again And Again)

How to make Peach Panzanella Salad

Mix the olive oil, garlic, dijon mustard salt, and a few grinds of black pepper in a bowl to make the dressing. The dressing must be whisked until emulsified and smooth.

In a large saute pan, heat the olive oil over medium heat. Add the bread along with some salt and freshly cracked black pepper.

Cook bread cubes for 8 to 10 minutes, turning frequently, or until golden brown. Bread cubes should be set aside to cool.

Toasted baguette pieces, tomatoes, cucumbers, red onion, peaches, and half the basil should all be added to the large bowl along with the dressing.

Gently stir until everything is thoroughly coated. Check the seasoning by tasting.

Transfer the salad’s ingredients to a serving platter, center a torn burrata ball there, and garnish with the remaining basil leaves.

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