Peach Panzanella With Burrata Recipe
A vibrant and refreshing Peach Panzanella with Burrata recipe featuring grilled peaches and sourdough bread, tossed with a tangy Dijon mustard dressing and complemented by creamy burrata cheese. This salad showcases a delightful mix of charred fruit, crisp vegetables, and aromatic herbs, perfect for a light summer meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grilling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Dressing
- 2 garlic cloves, grated
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tbsp fresh thyme
- 1 tbsp maple syrup
- 8 tbsp extra-virgin olive oil, divided, plus more for grill
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Salad Components
- 1/2 red onion, thinly sliced
- 2 Persian cucumbers, thinly sliced into half-moons
- 6 peaches, sliced into 1/2“-thick wedges
- 8 oz sourdough bread, cut into 1“-thick slices
- 3 (2-oz.) burrata balls
- Flaky sea salt, for finishing
Instructions
- Make the dressing: In a medium bowl, combine grated garlic, Dijon mustard, fresh lemon juice, thyme, and maple syrup. While whisking, gradually drizzle in 4 tablespoons of extra-virgin olive oil until the dressing is smooth and emulsified. Season with kosher salt and freshly ground black pepper. Add the thinly sliced red onion and Persian cucumbers, then toss them to coat evenly with the dressing.
- Prepare the grill: Preheat a grill to medium heat for about 5 minutes. Clean the grill grates thoroughly and lightly oil them to prevent sticking.
- Grill the peaches: Place the peach wedges in a large bowl, drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon kosher salt. Toss to evenly coat the peaches. Arrange the peaches flesh side down on the hot grill and grill for 1 to 2 minutes per side, turning once halfway, until charred marks appear but they are not burnt. Transfer the grilled peaches to a plate.
- Grill the bread: Using the remaining 2 tablespoons of olive oil, drizzle all over the sourdough bread slices. Grill the bread slices, turning frequently, for 2 to 3 minutes per side, until the edges are nicely charred and the bread is golden brown with grill marks. Transfer to another plate and let cool slightly before tearing into 3/4″ to 1″ pieces.
- Assemble the salad: On a large platter, arrange the grilled peaches, dressed cucumbers and onions, and torn bread pieces. Tear open the burrata balls and place them atop the salad. Drizzle with any remaining dressing left in the bowl with the peaches. Finish with flaky sea salt and freshly ground black pepper to taste.
- Make ahead tip: The dressing can be prepared up to three days in advance. Store it in an airtight container in the refrigerator until ready to use.
Notes
- This salad is best served immediately after assembling to maintain the texture of the grilled bread and freshness of the burrata.
- For an added smoky flavor, use a charcoal grill if available.
- Substitute burrata with fresh mozzarella if burrata is unavailable.
- If grilling is not possible, peaches and bread can be lightly pan-seared or toasted in the oven.
- Make sure not to over-char the peaches; lightly caramelized grill marks add flavor without bitterness.
Keywords: peach panzanella, burrata salad, grilled peaches, summer salad, Italian salad, sourdough bread salad, fresh burrata, grilled bread, vegetarian salad
Find it online: https://thefoodrecipe.com/peach-panzanella-with-burrata-recipe/
