This peach panzanella is a summer dream: toasty bread cubes dressed with a basil vinaigrette and served alongside creamy burrata. Delightful and bright.
I’ve got a midsummer salad for you that highlights ripe peaches, fresh basil and juicy tomatoes—perfect for warm evenings.
This is a lighter, fruit-forward panzanella meant to showcase summer produce. It works as a simple patio dinner, a starter, a picnic dish or a satisfying lunch. The textures—crunchy bread, tender fruit and silky burrata—are irresistible.
The idea is simple: toast bread cubes until golden, then dress them with a bright basil vinaigrette so they soak up flavor while remaining pleasantly crunchy. If you’ve ever made a classic panzanella, you know how the vinaigrette transforms the bread into something special.
How it comes together
Start by toasting the bread cubes until they’re lightly crisp. While the bread is in the oven, blend the basil vinaigrette: fresh basil, a touch of garlic, lemon juice, a splash of apple cider vinegar, a pinch of salt and pepper, and olive oil. The result is herbaceous, bright and slightly briny—perfect with stone fruit and tomatoes.
After toasting, place the bread cubes in a bowl or on a platter and drizzle a few tablespoons of the vinaigrette so some of the cubes absorb the dressing. Add thinly sliced peaches, halved cherry tomatoes, fresh basil leaves and season with salt and pepper. Top everything with burrata—either torn and tossed into the salad or placed intact on top for tearing as you serve. Finish with another light drizzle of the basil vinaigrette.
The combination of sweet peaches, tangy tomatoes and the creamy center of burrata is pure summer. If you prefer a salty contrast, crisped bacon can be a delicious addition, but the salad is lovely on its own.
Light, vibrant and satisfying, this panzanella captures the best of summer produce in every bite.
Burrata, Basil and Peach Panzanella
Burrata, Basil and Peach Panzanella
2
to 4 people
Ingredients
Panzanella
- 4 cups bread cubes
- 1 cup cherry tomatoes, sliced
- 3 peaches, thinly sliced
- 8 ounces burrata cheese
- 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 kosher salt and pepper
- ⅓ cup olive oil
Instructions
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Preheat the oven to 350°F. Spread the bread cubes on a baking sheet and bake 10–15 minutes until lightly toasty.
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Meanwhile, make the basil vinaigrette: combine basil, garlic, lemon juice, apple cider vinegar, salt, pepper and olive oil in a blender or food processor and blend until smooth.
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Place the toasted bread cubes in a bowl or on a platter. Drizzle 2–3 tablespoons of vinaigrette over the bread and toss so some cubes soak up the dressing.
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Add peach slices and cherry tomatoes, season with salt and pepper, and drizzle with more vinaigrette. Top with burrata, finish with fresh basil leaves and another light drizzle of vinaigrette. Serve immediately.
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So juicy!