Description
The original Panzanella dates back to ancient Italy, specifically to Tuscany. It was created as a way to use up leftover bread, often combining it with tomatoes, onions, and olive oil. The dish has since evolved, with many modern versions incorporating a variety of seasonal vegetables, fruits, and cheeses.
Ingredients
Scale
- 3 ripe peaches, halved and pitted
- ½ loaf rustic Italian bread, thick slices
- ¼ cup extra virgin olive oil, plus more for drizzling
- 1 garlic clove, halved
- ¼ small red onion, thinly sliced
- 1 medium cucumber, sliced
- 2 balls burrata cheese
- 1 cup fresh basil leaves
- 2 tbsp red wine vinegar
- 2 tsp honey
- Salt & black pepper, to taste
Instructions
1. Make the Vinaigrette
- Whisk together red wine vinegar, honey, salt, and pepper.
- Slowly drizzle in olive oil while whisking. Add red onions and let them marinate.
2. Grill the Peaches
- Brush peach halves with olive oil, season with salt and pepper.
- Grill cut-side down until charred but still firm (2–3 min per side).
- Cool slightly, then slice into wedges.
3. Toast the Bread
- Brush bread slices with olive oil and grill until golden and crisp.
- Rub hot bread with garlic halves to infuse flavor.
- Cut into large chunks.
4. Assemble the Salad
- In a large bowl, combine grilled peaches, bread chunks, cucumber, and marinated onions.
- Toss with vinaigrette and let sit 15 minutes to absorb flavors.
5. Finish & Serve
- Tear basil leaves and toss gently.
- Transfer to a platter, break burrata over the top.
- Drizzle with olive oil, crack fresh pepper, and garnish with more basil.
Notes
This Peach Panzanella with Burrata is a refreshing twist on the classic Italian bread salad. Sweet peaches, creamy burrata, and crispy bread make it perfect for summer. You can swap peaches for nectarines or add prosciutto for a savory touch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (to toast bread)
- Category: Salad
- Method: Tossed
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion (about 1/4 of recipe)
- Calories: ~320
- Sugar: ~10g
- Sodium: ~420mg
- Fat: ~18g
- Saturated Fat: ~8g
- Unsaturated Fat: ~9g
- Trans Fat: 0g
- Carbohydrates: ~28g
- Fiber: ~3g
- Protein: ~12g
- Cholesterol: Moderate
Keywords: Peach Panzanella with Burrata