Peach Panzanella with Burrata
The peaches give this beautiful Italian bread salad a summery lift and the Burrata brings it over the top!
Ingredients
For the Vinaigrette
- 1/3 cup Red wine vinegar
- 1 cup Olive Oil
- 1/2 cup Shallots, finely diced
- 1 1/2 Tbsp. Garlic, minced
- 1 tsp. Oregano, dried
- 1 tsp. Basil, dried
- 1/2 tsp. Dijon mustard
- Salt/White Pepper to taste Start with 1/2 tsp. salt and a dash of white pepper.
For the Salad
- 6 cups Sourdough bread, cubed
- 2 Peaches, sliced, skin-on
- 1/3 cup Red Onion, thinly sliced
- 1 large Heirloom tomato, cut into bite-sized pieces
- 1 4 oz. Ball of Burrata
- 3/4 cup Parmesan, freshly grated
- Salt/Pepper to taste
Instructions
For the Vinaigrette
- Mix all ingredients in the bowl of a mini food processor and blend until completely smooth.
For the Salad
- If using fresh (not stale) bread, cube the bread into bite-sized pieces. Lay in a single layer on a baking sheet and place in a 275 degree pre-heated oven for 10 minutes. Turn off heat, but leave the bread in for another 10 minutes.
- Thinly slice the red onion. Cut the tomato into bite-sized pieces. Grate the parmesan cheese.
- Slice the peaches leaving skin on. Heat a heavy bottomed skillet with about 1 Tbsp. olive oil. Lightly grill the peaches on each side. Remove from the pan and set aside.
- Add the red onion, tomato, browned peaches and parmesan to a large bowl. Dress with a little of the vinaigrette. You want to coat the veg, but don't drown them.
- Next add the bread cubes in 3 batches, adding a bit more vinaigrette with each addition. Mix well between each bread cube addition. Again, everything should be coasted, but not soggy.
- Taste for seasoning.
- Cut the 4 oz. ball of Burrata into quarters and place 1 oz. on top of each serving.