Peach Panzanella With Burrata Recipe

Introduction

Peach Panzanella with Burrata is a delightful twist on the classic Italian bread salad, featuring juicy grilled peaches and creamy burrata. It’s a perfect summer dish that balances smoky, sweet, and tangy flavors in every bite.

Ingredients

• 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
• Freshly ground black pepper
• 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

Instructions

1. Step 1: In a medium bowl, stir together the grated garlic, Dijon mustard, fresh lemon juice, thyme, and maple syrup until combined. While whisking, drizzle in 4 tablespoons of 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 cucumbers and toss to coat evenly.
2. Step 2: Prepare your grill for medium heat and preheat for about 5 minutes. Clean and oil the grates to prevent sticking. In a large bowl, drizzle the peach wedges with 2 tablespoons of olive oil, season with 1/2 teaspoon kosher salt, and toss gently to coat.
3. Step 3: Arrange the peaches on the grill flesh side down. Grill, turning once halfway through, for 1 to 2 minutes per side until they are charred but not burnt. Transfer the grilled peaches to a plate.
4. Step 4: Drizzle the sourdough bread slices with the remaining 2 tablespoons of olive oil all over. Grill the bread, turning frequently, until the edges are charred and the bread is golden brown between grill marks, about 2 to 3 minutes per side. Transfer to a separate plate and let cool slightly, then tear the bread into 3/4 to 1-inch pieces.
5. Step 5: On a large serving platter, arrange the grilled peaches, dressed cucumbers, onions, and torn bread pieces. Tear open the burrata balls and distribute them evenly across the salad. Drizzle with any remaining dressing from the bowl used for the peaches. Finish by seasoning with flaky sea salt and freshly ground black pepper.

Tips & Variations

• Use ripe yet firm peaches for the best grilling texture and flavor.
• If fresh thyme is unavailable, substitute with oregano or basil for a different herbal note.
• To make it vegetarian-friendly, ensure the bread is free from animal-derived ingredients.
• For a smoky flavor without a grill, use a grill pan or broil the peaches and bread in the oven.
• Add a handful of fresh arugula or basil leaves for extra freshness and color.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. The dressing can be made in advance and kept in the fridge for up to 3 days. When ready to serve, reassemble the salad and add fresh burrata before serving. Grilled bread is best eaten fresh as it can become soggy when stored.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for the panzanella?

Yes, rustic breads like ciabatta or baguette work well for this salad, but sourdough provides the best texture and flavor contrast with the peaches and burrata.

What can I substitute for burrata?

If burrata is not available, fresh mozzarella or ricotta can be used, though burrata offers a creamier texture that complements the salad perfectly.

Peach Panzanella With Burrata Recipe

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Peach Panzanella with Burrata is a vibrant and summery Italian-inspired salad featuring juicy grilled peaches, crisp cucumbers, sourdough bread, and creamy burrata cheese. Tossed in a flavorful garlic-thyme vinaigrette and enhanced with a touch of Dijon mustard and maple syrup, this refreshing salad is perfect for warm-weather meals or entertaining.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dressing and Vegetables

• 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
• 1/2 red onion, thinly sliced
• 2 Persian cucumbers, thinly sliced into half-moons

Grilled Components

• 6 peaches, sliced into 1/2“-thick wedges
• 8 oz. sourdough bread, cut into 1“-thick slices

Cheese and Finishing

• 3 (2-oz.) burrata balls
• Flaky sea salt

Instructions

1. Make the dressing: In a medium bowl, combine the grated garlic, Dijon mustard, fresh lemon juice, fresh thyme, and maple syrup. Whisk them together while slowly drizzling in 4 tablespoons of extra-virgin olive oil until the mixture is smooth and emulsified. Season the dressing with kosher salt and freshly ground black pepper to taste. Add the thinly sliced red onion and Persian cucumbers to the bowl and toss gently to coat them evenly with the dressing.
2. Prepare the grill: Preheat a grill to medium heat and clean the grates thoroughly. Lightly oil the grill grates to prevent sticking. Meanwhile, place the peach wedges in a large bowl and drizzle with 2 tablespoons of olive oil. Season the peaches with 1/2 teaspoon kosher salt and toss to coat evenly.
3. Grill the peaches: Arrange the peach wedges flesh side down on the hot grill. Grill for 1 to 2 minutes per side, turning once halfway through, until the peaches are nicely charred but not burnt. Remove the grilled peaches to a plate and set aside.
4. Grill the bread: Drizzle the sourdough bread slices with the remaining 2 tablespoons of olive oil on all sides. Grill the bread slices on the grates, turning frequently to ensure even charring on the edges and a golden-brown color between grill marks. This process should take about 2 to 3 minutes per side. Remove the grilled bread to another plate and let cool slightly. Tear the slices into 3/4″ to 1″ pieces suitable for the salad.
5. Assemble the salad: On a large serving platter, arrange the grilled peach wedges, dressed cucumbers and red onion, and torn grilled bread pieces. Tear the burrata balls open to release their creamy interior and arrange them evenly over the salad. Drizzle some of the remaining dressing from the bowl used with the peaches over the top. Finish by seasoning with flaky sea salt and freshly ground black pepper to taste.
6. Make ahead note: The dressing can be prepared up to 3 days ahead of time. Store it in an airtight container in the refrigerator until ready to use for enhanced convenience and flavor development.

Notes

• The grilling process adds a wonderful smoky flavor to the peaches and bread that balances the freshness of the vegetables and creaminess of the burrata.
• Use ripe but firm peaches to avoid the fruit becoming too mushy while grilling.
• Sourdough bread holds up well to grilling and adds a nice chewy texture to the salad.
• The burrata cheese should be served fresh and at room temperature for the best creamy texture.
• This salad works beautifully as a light lunch, side dish, or elegant appetizer during summer months.
• For a gluten-free version, substitute the sourdough bread with gluten-free bread suitable for grilling.
• Adjust the amount of dressing used to your preference to avoid soggy bread.

Keywords: Peach panzanella, burrata salad, grilled peaches, sourdough salad, summer salad, Italian salad, grilled bread salad