Peach Panzanella Salad is a fun twist on classic Panzanella. It’s a great way to use delicious in-season peaches.
Panzanella is basically a bread salad. Which means I basically love it more than any other salad. It’s usually savory, with tomatoes and onions, and often other veggies.
This version is a little sweeter, with fresh juicy peaches, and a slightly sweet and tart balsamic vinaigrette.
Techniques for the perfect Peach Panzanella Salad
- Use peaches when they are in season. The peach is the star of this show, so you want delicious ripe peaches.
- Oh no! Burrata is hard to find, what can you do? Use cottage cheese. I’m sure a cheesemonger would be outraged at my idea that you can replace burrata with cottage cheese, but they are really similar. I do like burrata better, but I have used cottage cheese instead and it’s still amazing.
Southern & Modern Salads
- 1 recipe of 4 Ingredient Dressing for Roasted Vegetables
- 8 ounces bakery bread, like French, Italian, or Sourdough
- 4 fresh peaches, sliced
- 4 ounces burrata, cut into bite-size pieces
- 1/2 cup Italian basil, not packed
- Extra virgin olive oil
- Adjust the rack to the second to the top position, then preheat the oven broiler.
- Prepare the dressing according to the recipe.
- Prep the bread: Cube the bread into bite-size pieces. Place the bread cubes on a baking sheet and drizzle with extra virgin olive oil. Place under broiler to toast until the bread begins to char (about 5 minutes). Turn the bread a few times while broiling the bread. Remove bread from oven once it just begins to char.
- To serve: Place bread cubes in a large bowl. Arrange sliced peaches, basil, and burrata on top. Serve with the dressing.
Amount Per Serving: Calories: 410Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 24mgSodium: 620mgCarbohydrates: 54gFiber: 5gSugar: 19gProtein: 15g
Nutrition information isn’t always accurate.