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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!
5 from 13 votes
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Ingredients

panzanella

  • 4 cups bread cubes
  • 1 cup cherry tomatoes, sliced
  • 3 peaches, thinly sliced
  • 8 ounces burrata cheese
  • 1 handful fresh basil leaves

basil vinaigrette

  • 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
  • cup olive oil

Instructions 

  • 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!
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