Burrata Basil and Peach Panzanella.
This peach panzanella is a summer dream! Toasty bread cubes drizzled with basil vinaigrette and served with perfect burrata cheese. Delish!
I’ve got a midsummer’s dream of a salad here for you today!
I know, I know, I just shared a (super amazing) rotisserie chicken salad with you last week, but that’s more of a heartier salad. This is more of a lighter summer fruity salad that uses up all your summer garden goodies!
It can be a great summer patio dinner or even a starter salad. I love it for lunch or even served at a picnic. The flavors are fantastic, the bread is the best part and who can pass up burrata?!
Seriously, the toasty cubes with a basil vinaigrette shower. OMG.
Let’s talk about how it goes down.
The bread cubes are toasted and crunchy. Then they are drizzled with basil vinaigrette. Oh my gosh – it’s SO good.
If you’ve ever made my traditional summer panzanella salad before, you’ll know exactly what I mean. The vinaigrette soaks into the croutons and it is fantastic. The flavor is unreal.
The basil vinaigrette uses fresh basil and is slightly briney from the lemon and vinegar and just overall wonderful. You will want to drizzle it on everything or dip everything in it.
Then we load up on peaches, grape tomatoes, lots of fresh basil and… burrata!
Can’t ever get enough of burrata, of course.
The burrata can be pulled apart and fully tossed in the panzanella or set on top where you can pull it apart as you go.
In my book The Pretty Dish, I have a wonderful peach burrata panzanella that I make all the time. It has BACON!
I modeled this one after that because, you know, I have a horrible issue of always searching for the next best thing.
I’m happy to say I may have found it in this peach panzanella. Thank goodness!
This salad is refreshing and satisfying all at the same time. It’s the epitome of summer, vibrant and flavorful!
Burrata Basil and Peach Panzanella
Burrata, Basil and Peach Panzanella
- 4 cups bread cubes
- 1 cup cherry tomatoes, sliced
- 3 peaches, thinly sliced
- 8 ounces burrata cheese
- 1 handful fresh basil leaves
- 1 cup tightly packed basil leaves
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- ½ tablespoon apple cider vinegar
- big pinch of kosher salt and pepper
- ⅓ cup olive oil
- Preheat the oven to 350 degrees F. Place the bread cubes on a baking sheet. Bake for 10 to 15 minutes, until they are slightly toasty.
- While the bread toasts, I make the basil vinaigrette! Add all the vinaigrette ingredients to a blender or food processor and blend until smooth.
- When the bread is finished, place the toasted cubes in a bowl or on a large platter for serving. Drizzle on some of the basil vinaigrette - about 2 to 3 tablespoons - and toss well. You want it to soak into some of the bread!
- Toss in the peach slices and the cherry tomatoes with a pinch of salt and pepper. Drizzle with more basil vinaigrette. Add the burrata on top, then do another drizzle of vinaigrette. Top with fresh basil leaves and serve!