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Peach Panzanella with Burrata
I have made Panzanella in the past, but this time got some inspiration from D'Artagnan to add peaches and Burrata. It is believed that Panzanella originated in Tuscany, but is popular throughout central Italy, and now way beyond. It is generally made using stale bread, tomatoes, onions all soaked in a nice vinaigrette, but there are many variations. The name is thought to come from "pane", bread in Italian, and "zanella" meaning soup bowl. What? I'm not sure I get that, but that's OK.
