Print

Peach Panzanella With Burrata Recipe

Print Recipe

★★★★★

4.6 from 145 reviews

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/peach-panzanella-with-burrata-recipe/