Peach Panzanella Salad
This peach panzanella salad mixes ripe fruit, tomatoes, charred corn, burrata, and crispy bread for a vibrant, fresh twist on the classic Italian dish.
Servings: 6
Equipment
- Griddle Pan or Skillet
Ingredients
For the Salad:
- 4 Cups rustic bread torn into bite-sized pieces
- 3 peaches ripe, sliced
- 1 Cup heirloom tomatoes halved, or cherry tomatoes
- 1 Ear corn kernels removed
- ½ red onion sliced
- 4 Cups mixed salad greens such as arugula, butter lettuce or baby spinach
- 1 or 2 Balls burrata 8 Ounces each
- ¼ Cup basil leaves freshly chopped
For the Dressing:
- ¼ Cup olive oil extra virgin
- 2 Tablespoons balsamic vinegar or white balsamic for a lighter touch
- 1 Teaspoon Dijon mustard
- 1 Clove garlic minced
- ½ Teaspoon honey optional
- salt and black pepper to taste
Instructions
Prepare the Bread:
- Preheat the oven to 375°F.
- Toss the torn bread with a drizzle of olive oil and a pinch of salt.
- Bake for 10 to 15 minutes on a baking sheet until golden and crispy. Let it cool.
Cook the Corn and Peaches:
- Heat a dry skillet over medium-high heat.
- Add the corn kernels and peach slices and cook until lightly charred, 3 to 5 minutes. Set aside.
Make the Dressing:
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, honey (if using), salt, and black pepper. Alternatively put the ingredients in a bottle and shake well.
Assemble the Salad:
- In a large bowl, combine the toasted bread (drizzle with some of the dressing), peaches, tomatoes, charred corn, red onion slices and mixed greens (if using).
- Drizzle with the remaining dressing and toss gently to coat.
- Let it sit for 10 minutes to allow the bread to soak up the flavors.
Add the Burrata and Garnish:
- Tear the burrata open or into chunks and scatter over the salad.
- Sprinkle with fresh basil and an extra drizzle of olive oil if desired.
Notes
Peach slices: You can slice the peaches thickly or make them thinly sliced if preferred. I like them somewhere in the middle, so the outside of each slice is soft and charred and the inside is a little firmer, for a texture contrast. Try to slice them uniformly so you don't have some thick and some thin.
Don't skip the sear: Lightly charring or grilling the peaches enhances their sweetness.
Griddle marks: Char your peaches in a griddle pan for attractive griddle marks.
Dressing amount: Start with less dressing and add more as needed. You might not need it all but you don't want to overdress the salad.
Let it rest: Allowing the salad to sit for 10 to 15 minutes (before adding the burrata) helps the bread absorb the flavors while maintaining some crispiness.
Don't skip the sear: Lightly charring or grilling the peaches enhances their sweetness.
Griddle marks: Char your peaches in a griddle pan for attractive griddle marks.
Dressing amount: Start with less dressing and add more as needed. You might not need it all but you don't want to overdress the salad.
Let it rest: Allowing the salad to sit for 10 to 15 minutes (before adding the burrata) helps the bread absorb the flavors while maintaining some crispiness.
Nutrition
Calories: 250kcal | Carbohydrates: 24g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 0.4mg | Sodium: 101mg | Potassium: 303mg | Fiber: 3g | Sugar: 15g | Vitamin A: 839IU | Vitamin C: 15mg | Calcium: 19mg | Iron: 1mg
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