Peach and burrata panzanella
This panzanella salad with peaches and burrata is pure sunshine on your plate! Perfect for a light meal, a barbecue or a refreshing appetizer, it takes less than 30 minutes to prepare.
Panzanella is a traditional Italian salad made with crispy stale bread and tomatoes, usually served in summer. I’ve added peaches for a touch of sweetness and burrata for an irresistible creaminess.
If, like me, you like to discover new salads, try my melon, cucumber and feta salad, the real Niçoise salad or the version with green beans, or this grilled zucchini, feta and mint salad.
Note on Ingredients
Here are the main ingredients for this recipe (the exact quantities can be found in the recipe card below):
- Bread: I like to use farmhouse bread for my panzanella, but baguette or any other type of bread works as long as it’s not too dense. Besides, it’s a good way to use stale bread.
- Tomatoes : I chose a mix of plump heirloom tomatoes and ripe cherry tomatoes.
- Burrata: The star ingredient, choose a good, creamy burrata!
- Peaches: Choose peaches that are ripe but not too soft.
- Arugula: Adds a peppery note and a fresh base to the salad.
- Basil: For a touch of freshness.
For the dressing :
- Dijon mustard
- Honey: To balance the acidity, you can also use maple syrup.
- White balsamic vinegar: I like the contrast it provides with the sweet ingredients.
- Olive oil: Use quality oil if possible.
How to Make a Panzanella with Peaches and Burrata ?
Here’s how to make this incredible peach and burrata panzanella salad. Normally, panzanella is made with stale bread, but for an extra crunch, I prefer to make it with croutons of either fresh bread or stale bread, both works.
Prepare the bread: Cut the bread into 1 inch (2.5 cm) cubes. Toss with olive oil and a pinch of salt, then spread on a baking sheet lined with parchment paper. Bake at 400 °F (200 °C) for 10-12 minutes until golden brown. Leave to cool.
Prepare the fruit and vegetables: Cut the tomatoes into quarters, the cherry tomatoes in half, and the peaches into thin slices after removing the stone.
Prepare the vinaigrette: Mix Dijon mustard, honey, white wine vinegar and salt in a small bowl. Slowly whisk in olive oil until smooth. Season with pepper.
Assemble the salad: Toss the tomatoes and crusty bread in a large bowl with the vinaigrette. I recommend that you leave the peaches aside so as not to damage them. Leave to stand for 5 to 10 minutes to allow the flavours to soak in and the bread to soften slightly.
Arrange and serve: Place a small amount of arugula on each plate. Add the bread and tomato mixture, peach slices and a few basil leaves. Finish with pieces of burrata, fleur de sel or salt flakes, a little pepper and a drizzle of olive oil. Serve immediately.
Tips for a Perfect Salad
- Choosing quality tomatoes: Ripe, full-flavoured tomatoes make all the difference.
- Opt for a PDO burrata: Choose a creamy burrata for that perfect “torn” effect.
- Bread resting time: Let the bread cubes soak in the vinaigrette for 5 to 10 minutes to ensure they are tasty without being too soft.
- Prepare in advance: Prepare the components separately and assemble the salad at the last minute for optimum freshness.
- Burrata temperature: Serve burrata at room temperature for perfect texture.
How to Vary this Peach and Burrata Panzanella?
- Ham and olives: Add prosciutto, crispy pancetta or olives for an extra salty touch.
- Substitute peach: Use melon for a sweeter version. Plums or figs also work well.
- Add crunch: Add pine nuts, hazelnuts or almonds for extra texture.
Frequently Asked Questions
To prevent the bread from becoming too soft, let it soak lightly in the vinaigrette, but not for too long (max. 10 minutes). You can also toast the bread a little longer to keep it crisp for longer.
Yes, you can prepare the ingredients for the panzanella separately in advance, but assemble the salad and add the dressing just before serving to keep the bread crisp and the flavors fresh.
If you can’t find burrata, mozzarella or ricotta are good alternatives. Mozzarella offers a similar creamy texture, while ricotta adds a light, tangy touch.
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Recipe card
Peach and burrata panzanella
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Ingredients
- 2 slices French or rustic bread cut into 1 inch (2.5 cm) cubes
- 2 tablespoons of olive oil
- 2 heirloom tomatoes
- 1 cup cherry tomatoes cut in two, 150 g
- 1 bunch of fresh basil
- 1 burrata
- 1 ripe peach
- 2 handfuls arugula
- Salt and pepper
For the dressing :
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons white wine vinegar
- 4 tablespoons of olive oil
- Salt and pepper
Instructions
- Preheat oven to 400 °F (200°C).
- Prepare the crusty bread: Cut the bread into 2.5 cm cubes.
- In a bowl, toss the cubes with 2 tablespoons olive oil and a pinch of salt.
- Spread on a baking sheet lined with parchment paper and bake for 10-12 minutes, until golden-brown. Leave to cool.
- Cut heirloom tomatoes into quarters and cherry tomatoes in half.
- Remove the pit from the peach and cut into thin slices.
- In a small bowl, combine Dijon mustard, honey, white wine vinegar and a pinch of salt.
- Slowly whisk in olive oil until emulsified. Adjust seasoning with pepper.
- Just before serving, combine tomatoes and crusty bread in a large bowl.
- Pour dressing over and toss well.
- Let stand 5 to 10 minutes to allow the croutons to absorb the flavours.
- Place a handful of arugula at the bottom of each plate.
- Add the bread and tomato mixture, peach slices, fresh basil leaves, then place the burrata torn into pieces.
- Finish with a touch of pepper and a drizzle of olive oil.
- Serve immediately.
