Peach & Tomato Panzanella Salad with Burrata

May 19

Ingredients

3 tablespoons quality olive oil

1 large French bread or boule, cut into 1-inch cubes (6 cups)

1 teaspoon kosher salt

2 peaches, sliced

2 large, ripe tomatoes, cut into 1-inch cubes or 2 cups cherry tomatoes, halved

1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick

1/2 red onion or shallot, cut in half and thinly sliced

10 large basil leaves, coarsely chopped

2 balls of burratta separated

4-6 slices of prosciutto, optional

For the vinaigrette:

1 teaspoon finely minced garlic

1/2 teaspoon Dijon mustard

1-2 teaspoons fresh lemon juice

3 tablespoons Champagne vinegar

1/2 cup good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon red pepper flakes (optional)

1/4 teaspoon freshly ground black pepper

Preheat your oven to 375°F (190°C). Add the cubed bread to a sheet pan, drizzle with olive oil, and sprinkle with kosher salt. Toss to coat evenly, then spread the cubes out in a single layer. Toast in the oven for 10–15 minutes, until golden and crisp on the outside but still slightly tender inside. Let cool.
To make the vinaigrette, whisk together the minced garlic, Dijon mustard, lemon juice, and Champagne vinegar in a small bowl or jar. Slowly whisk in the olive oil until emulsified, then season with salt and pepper to taste.
On a large platter, combine the toasted bread, tomatoes, peaches, cucumber, and red onion. Drizzle with the vinaigrette and toss gently. Let the salad sit for about 10–15 minutes so the bread can absorb the juices.
Just before serving, fold in the chopped basil. Tear the burrata into large chunks and gently place on top of the salad. Finish with a light drizzle of olive oil and a sprinkle of salt and pepper.