Description
This Sourdough Panzanella with Peaches and Burrata is a fresh and flavorful Italian-inspired salad featuring toasted sourdough croutons, ripe juicy peaches, vibrant tomatoes, and creamy burrata cheese. Tossed in a tangy red wine vinaigrette with fresh basil and red onion, it's a perfect summer dish that balances sweet, savory, and tangy notes, making it ideal for a light lunch or an elegant appetizer.
Ingredients
For the Sourdough Croutons
- 5 cups Sourdough Bread (315g, stale or day-old)
- 2 tablespoons Olive Oil (27g, extra-virgin)
- ½ teaspoon Kosher Salt
- Black Pepper, to taste
For the Salad
- 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)
For the Vinaigrette
- 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
Instructions
- Make Sourdough Croutons: Preheat the oven to 350ºF (177ºC). Tear the stale sourdough bread into bite-sized pieces, spread them on a half sheet pan, then drizzle with olive oil, kosher salt, and black pepper. Toss to coat evenly. Bake for 20-25 minutes, stirring halfway through, until the croutons are golden, crispy, and toasted. Transfer to a wire rack and let cool completely.
- Chop Vegetables and Peaches: While the croutons bake, thinly slice the red onion, and chop the tomatoes. Slice the peaches and chop the fresh basil. Set all aside.
- Make the Vinaigrette: In a small bowl or liquid measuring cup, whisk together the olive oil, red wine vinegar, Dijon mustard, grated garlic, kosher salt, and black pepper until emulsified. Taste and adjust seasoning as needed to ensure a balanced tangy flavor.
- Combine Panzanella and Let Sit: Place the cooled sourdough croutons in a large serving bowl or platter. Add the chopped red onion, tomatoes, peaches, and fresh basil. Pour the vinaigrette over the salad and toss gently to combine all ingredients well. Let the salad rest for at least 30 minutes, up to 2 hours, to allow the flavors to meld and the bread to soak up the dressing. Toss again before serving.
- Add Burrata and Serve: Just before serving, place the whole burrata ball on top of the panzanella. Drizzle with additional olive oil and freshly ground black pepper. Tear the burrata into pieces and scatter over the salad or cut it to serve alongside. Taste and adjust seasoning if necessary, then serve immediately.
Notes
- Use day-old or slightly stale bread to ensure the croutons are crispy and hold up well in the salad.
- For the best flavor, let the salad rest to allow the bread to absorb the vinaigrette.
- Burrata is best served fresh and at room temperature for creamy texture and rich flavor.
- You can substitute peaches with nectarines or plums for a different twist.
- If you prefer, the salad can be tossed with the burrata mixed in instead of placed on top.
