Peach Burrata Panzanella (Grilled)
This Peach Burrata Panzanella (Grilled) is SO EASY! Juicy grilled peaches, creamy burrata, and smoky bread combine for a fresh and vibrant summer salad.
Servings: 4 servings
Ingredients
- 4 cups cubed crusty bread such as ciabatta or sourdough
- 2 ripe peaches pitted and sliced
- 1 cup cherry tomatoes halved
- 1 cup fresh basil leaves
- 8 ounces burrata cheese
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
Prepare the Bread
- Cut crusty bread into roughly 1-inch cubes. Preheat grill to medium-high heat. Toss bread cubes with 1 tablespoon olive oil and a pinch of salt.
- Spread bread cubes on a grilling basket or foil. Grill for 3-5 minutes, turning occasionally, until golden brown with grill marks. Remove and set aside.
Grill the Peaches
- Brush peach slices lightly with olive oil. Place on grill and cook about 2 minutes per side until softened with char marks. Remove and set aside.
Assemble the Salad
- In a large bowl, combine grilled bread cubes, grilled peaches, halved cherry tomatoes, and basil leaves.
- Drizzle remaining 2 tablespoons olive oil and 1 tablespoon balsamic vinegar over salad. Season with salt and pepper. Toss gently to combine.
Add the Burrata
- Tear burrata cheese into large chunks and scatter over salad. Serve immediately for best texture and flavor.
Equipment
- Grill
- Grilling basket or foil
- Large Mixing Bowl
Notes
- Use day-old crusty bread to keep the salad from becoming soggy.
- Grill bread and peaches to add smoky flavor and texture.
- Add burrata cheese last to maintain its creamy texture.
- Toast nuts like pine nuts or almonds for extra crunch and flavor.
- Store leftover salad without burrata in the fridge up to 24 hours; add burrata fresh before serving.