Name: Sourdough Panzanella with Peaches and Burrata Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 5 cups Sourdough Bread (315g, stale or day-old); 2 tablespoons Olive Oil (27g, extra-virgin); ½ teaspoon Kosher Salt; Black Pepper, to taste; ½ large Red Onion (81g, thinly sliced); 3 medium Tomatoes, chopped; 3 medium Peaches (378g, sliced); 1 cup Fresh Basil (20g, chopped); 1 ball Burrata (113g or 4 oz); ⅓ cup Olive Oil (71g, extra virgin); 2 tablespoons Red Wine Vinegar (28g); 1 teaspoon Dijon or stone ground mustard; 1 Garlic clove (grated); ½ teaspoon Kosher Salt; Black Pepper, to taste

Jump to Recipe·4 from 29 reviews

If you adore the vibrant flavors of summer and crave a salad that sings with freshness, then this Sourdough Panzanella with Peaches and Burrata Recipe is a must-try. It’s a delightful twist on the classic Italian bread salad, featuring golden peaches and creamy burrata that elevate every bite. The combination of crispy sourdough croutons, juicy tomatoes, and fragrant basil tossed in a tangy vinaigrette creates a melody of textures and flavors that’s nothing short of magical. Whether you’re entertaining friends or treating yourself, this salad is the perfect way to celebrate seasonal ingredients in a relaxed, elegant style.

Ingredients You'll Need

The image shows a rustic loaf of bread with a dark golden brown crust on the top left on a white marbled surface. Below the bread, there is a white bowl filled with many small, round cherry tomatoes in yellow, red, orange, and green colors. To the right of the tomatoes, several curved slices of purple onion lay scattered. On the right side, there are three fuzzy peaches with orange and red shades. Bright green basil leaves are spread around the bread and bowl, adding a fresh touch. The colors are vibrant and the textures show a rough bread crust, smooth tomatoes, and soft peaches. Photo taken with an iphone --ar 4:5 --v 7

These simple but essential ingredients come together to create a dish bursting with color, texture, and flavor. Each component plays a vital role, from the crusty sourdough providing a satisfying crunch to the luscious peaches adding natural sweetness, making this salad a well-rounded delight.

5 cups Sourdough Bread: Using stale or day-old sourdough ensures the croutons get perfectly crispy without becoming too hard.

2 TBS Olive Oil: Extra-virgin oil offers richness and helps brown the croutons beautifully in the oven.
½ teaspoon Kosher Salt: Enhances the bread's flavor and balances the salad’s sweetness.
Black Pepper: Freshly ground black pepper adds a gentle heat and depth.

½ large Red Onion: Thinly sliced for a mild, slightly sweet bite that cuts through the richness.
3 medium Tomatoes: Juicy and ripe tomatoes bring acidity and freshness.
3 Peaches: Medium ripe peaches provide a juicy, fragrant sweetness that’s a true star of this recipe.

1 cup Fresh Basil: Chopped basil infuses herby brightness and a burst of green color.
1 ball Burrata: Creamy and indulgent, burrata brings lusciousness to the salad.
⅓ cup Olive Oil: Extra-virgin oil is key to making the vinaigrette rich and smooth.

2 TBS Red Wine Vinegar: Adds the essential tang that sharpens the salad’s overall flavor profile.
1 teaspoon Dijon Mustard: Helps emulsify the dressing and adds a subtle kick.
1 Garlic Clove: Grated for a fragrant, savory depth.
½ teaspoon Kosher Salt: Balances the vinaigrette perfectly.
Black Pepper: Freshly ground for seasoning and zing.

How to Make Sourdough Panzanella with Peaches and Burrata Recipe

Step 1: Make Sourdough Croutons

Start by preheating your oven to 350ºF (177ºC). Tear that day-old or stale sourdough bread into bite-sized pieces—don’t worry about perfection, rustic is what we want! Drizzle olive oil over the bread bits, sprinkle them with kosher salt and black pepper, then toss to coat evenly on a half sheet pan. Pop them into the oven and bake for 20 to 25 minutes, stirring once halfway through to ensure every crouton gets beautifully golden and crispy. Once done, spread them on a wire rack to cool completely; this prevents sogginess and locks in the crunch.

Step 2: Chop Vegetables and Peaches

While your croutons transform in the oven, get busy with the fresh produce. Thinly slice half a large red onion until it’s translucent and delicate. Chop the tomatoes into bite-sized chunks that will burst with juiciness. Slice the peaches just right—ripe yet firm for the perfect sweet bite. Finally, roughly chop the fresh basil leaves to release their fragrant aroma. Setting these aside keeps everything organized and ready to assemble.

Step 3: Prepare the Vinaigrette

In a small bowl or liquid measuring cup, whisk together the ⅓ cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, a teaspoon of Dijon mustard, the grated garlic clove, half a teaspoon of kosher salt, and freshly ground black pepper. Whisk vigorously until your dressing is emulsified and glossy. Give it a taste for balance; you want a lively, tangy dressing that ties all the ingredients together perfectly.

Step 4: Combine and Let Sit

Lay your cooled sourdough croutons in a large serving bowl or platter. Add the chopped red onion, tomatoes, peaches, and chopped basil on top. Pour your vinaigrette generously across the salad and gently toss everything to combine. This step is essential—the croutons soak up the dressing along with the vibrant produce. For the best flavor, allow your Sourdough Panzanella with Peaches and Burrata Recipe to sit for at least 30 minutes, but no more than 2 hours. This resting time lets the salad become an orchestra of perfect harmony.

Step 5: Add Burrata and Serve

Just before serving, tear apart the creamy burrata ball and scatter it over the salad, or simply place the ball on top for a stunning presentation. Drizzle a little additional olive oil and crack some fresh black pepper on the burrata. Taste the salad one last time and adjust the seasoning if needed. This final touch brings that luscious creaminess that perfectly contrasts with the crisp croutons and juicy fruit, making every forkful irresistible.

How to Serve Sourdough Panzanella with Peaches and Burrata Recipe

A large round white plate is filled with a colorful salad made of three main layers: the first layer consists of golden brown toasted bread pieces scattered all over; the second layer has bright yellow peach slices, halved red and yellow cherry tomatoes, and thin rings of purple-red onion spread evenly; the top layer is bright green fresh basil leaves scattered around and a single white burrata cheese placed in the center with a drizzle of olive oil and a dash of black pepper. The plate is set on a white marbled surface with a yellow cloth and a turquoise spoon nearby, and a glass of dark red wine is positioned at the top left corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh basil leaves or microgreens as a final garnish will brighten up the dish even more. A sprinkle of flaky sea salt over the burrata enhances the creamy texture and provides a subtle crunch. For an extra punch, a drizzle of high-quality balsamic glaze can add a sweet tang that pairs wonderfully with the peaches.

Side Dishes

This salad stands strong on its own but pairs beautifully with a crisp white wine and grilled chicken or fish for a light, summery meal. Serve alongside a chilled glass of Sauvignon Blanc or a sparkling rosé to complement the acidity and sweetness of the salad.

Creative Ways to Present

For an elegant touch, serve the Sourdough Panzanella with Peaches and Burrata Recipe on a large wooden board or platter, arranging the elements loosely to showcase the colorful ingredients. Alternatively, layer the salad in clear glass bowls for dinner parties, allowing guests to admire the beautiful layers before tossing the salad themselves.

Make Ahead and Storage

Storing Leftovers

After enjoying your salad, you can store leftovers covered in the refrigerator for up to 24 hours. Keep the burrata separate if possible, as it’s best served fresh. The croutons may soften over time, so giving the salad a quick toss before serving again helps redistribute the dressing and revive some crunch.

Freezing

This salad doesn’t freeze well because the fresh produce and bread will lose their texture and turn mushy. It’s always best enjoyed fresh or within a day of preparation, so plan accordingly for serving and leftovers.

Reheating

Since this is a fresh, cold salad, reheating is not recommended. However, if you want to enjoy the croutons warm again, you can toast any leftover croutons separately in the oven at 350ºF for 5 to 7 minutes to restore crunch before adding them back to the salad.

FAQs

Can I use other types of bread instead of sourdough?

Absolutely! While sourdough provides a lovely tang and texture, any sturdy, crusty day-old bread like a baguette or ciabatta will work wonderfully for croutons in this recipe.

How do I know when peaches are ripe enough for this salad?

Look for peaches that are fragrant with a little give when gently pressed but not overly soft or mushy. Ripe peaches offer sweetness and firmness that hold up well in the salad without turning to mush.

Is burrata essential or can I substitute it?

Burrata is a decadent addition, but if you can’t find it, fresh mozzarella is a fine substitute. It won’t be quite as creamy inside, but it will still add a lovely mild cheese flavor.

Can I prepare the vinaigrette in advance?

Yes, the vinaigrette can be made up to a day ahead and refrigerated. Just whisk again before using to re-emulsify the ingredients, ensuring a smooth and tasty dressing.

Should this salad be served immediately or can it sit before serving?

The salad benefits from resting at least 30 minutes before serving to allow the croutons to soak up the flavors, but waiting longer than 2 hours can cause the bread to get too soggy, so timing is key for the best texture.

Final Thoughts

I cannot recommend this Sourdough Panzanella with Peaches and Burrata Recipe enough for when you want to surprise your taste buds with something fresh, fun, and irresistibly delicious. It’s a guaranteed crowd-pleaser that celebrates the essence of summer with every bite. So next time you want a dish that combines rustic charm with fresh elegance, give this recipe a whirl—you’ll find it quickly becomes a favorite in your meal rotation!

Sourdough Panzanella with Peaches and Burrata Recipe

Ingredients You'll Need