Peach Burrata Panzanella
shared by Nibblore Kitchen
Ripe peaches, creamy burrata and crisp-edged bread make this summery panzanella substantial enough for a light lunch or dinner. Tossing the warm croutons with a little dressing helps them absorb the sweet-tart juices without becoming soggy. Use fragrant peaches that yield slightly when pressed but are still firm enough to cut into wedges. • Choose peaches that smell fragrant and give slightly near the stem; very soft fruit will collapse when tossed. • A wide platter keeps the toasted bread from steaming and shows off the peaches and burrata. • Add the burrata only after tossing so its creamy center remains visible and does not coat every ingredient. • Use nectarines or ripe plums in place of the peaches. • Replace burrata with torn fresh mozzarella and add an extra teaspoon of olive oil for richness. • A day-old ciabatta or sturdy country loaf can replace sourdough bread. • Use white wine vinegar in place of red wine vinegar for a lighter dressing. Best served immediately. Refrigerate leftovers in an airtight container for up to 1 day; the bread will soften. Do not freeze or reheat.
- Total time
- 32 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 300 grustic sourdough bread, cut into 3 cm cubes
- 5 tbspextra-virgin olive oil, divided
- ¾ tspfine sea salt, divided
- 4ripe yellow peaches, pitted and cut into wedges
- 250 gburrata, drained
- 250 gcherry tomatoes, halved
- 1small shallot, very thinly sliced
- 2 tbspred wine vinegar
- 1 tsphoney
- ¼ tspblack pepper, freshly ground
- 20 gbasil leaves, large leaves torn
Instructions
- 1Heat the oven to 220°C (200°C fan). Spread the bread cubes on a large rimmed baking sheet, drizzle with 2 tablespoons olive oil and season with 1/4 teaspoon salt. Toss well, then arrange in one layer.
- 2Bake the bread for 10–12 minutes, turning once halfway through, until golden brown with crisp edges but a slight chew at the center.
- 3Meanwhile, combine the shallot, red wine vinegar, honey, remaining 1/2 teaspoon salt and black pepper in a large serving bowl. Let stand for 10 minutes to soften the shallot, then whisk in the remaining 3 tablespoons olive oil.
- 4Add the warm toasted bread to the dressing and toss until evenly coated. Let it stand for 5 minutes so the bread absorbs some dressing while retaining its crisp edges.
- 5Gently fold the peaches, cherry tomatoes and three-quarters of the basil into the bread. Rest the salad for another 5 minutes, then taste and adjust with a small pinch of salt or splash of vinegar if needed.
- 6Transfer the salad to a wide platter. Tear the burrata into generous pieces over the top, spooning any creamy center across the bread and peaches. Scatter with the remaining basil and serve immediately.