Peach & Tomato Panzanella Salad with Burrata
by Jessie Daye
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
- ½ 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
- ½ teaspoon Dijon mustard
- 1-2 teaspoons fresh lemon juice
- 3 tablespoons Champagne vinegar
- ½ cup good olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes (optional)
- ¼ teaspoon freshly ground black pepper
Method
- 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.
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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