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Sourdough panzanella with peaches and burrata on a platter
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Sourdough Panzanella with Peaches and Burrata

By: Brandon Cochran
The perfect summer salad, this Sourdough Panzanella with Peaches and Burrata is a burst of sunshine. Made with crunchy sourdough croutons, juicy peaches, and creamy burrata, this panzanella is sure to delight anyone.
Prep Time5 minutes
Cook Time25 minutes
Resting30 minutes
Total Time1 hour
Yield or Serving: 4

Equipment

Ingredients

Panzanella Salad

  • 5 cups Sourdough Bread, 315g of stale, day-old, or another crusty bread like a baguette
  • 2 TBS Olive Oil, 27g, extra-virgin
  • ½ tsp Kosher Salt
  • Black Pepper
  • ½ large Red onion, 81g, thinly sliced
  • 3 medium Tomatoes, 378g or 13.3 oz of heirloom cut into 1 inch pieces or use an equal amount cherry tomatoes cut in half
  • 3 Peaches, 378g or 13.3 oz, medium ripe, sliced
  • 1 cup Fresh Basil, 20g, chopped
  • 1 ball Burrata, 113g or 4oz

Vinaigrette

  • ⅓ cup Olive Oil, 71g, extra virgin
  • 2 TBS Red Wine Vinegar, 28g
  • 1 tsp Dijon or stone ground mustard
  • 1 Garlic clove, grated
  • ½ tsp Kosher Salt
  • Black Pepper

Instructions

  • Make Sourdough Croutons:
    Preheat oven to 350ºF (177ºC).
    Tear apart stale, sourdough bread (or other crusty bread) into bite-sized pieces. Space the torn bread on a half sheet pan and drizzle in olive oil, kosher salt, and black pepper. Toss on the pan.
    Bake the bread, stirring halfway, for 20-25 minutes until the croutons are toasty and crispy. Let cool completely on a wire rack.
    5 cups Sourdough Bread, 2 TBS Olive Oil, ½ tsp Kosher Salt, Black Pepper
  • Chop Vegetables and Peaches:
    As the croutons bake, cut and slice the red onion, tomatoes, peaches, and basil. Set aside.
    ½ large Red onion, 3 medium Tomatoes, 3 Peaches, 1 cup Fresh Basil
  • Make the Vinaigrette:
    In a small mixing bowl or liquid measuring cup, whisk together the olive oil, red wine vinegar, mustard, garlic, salt, and pepper until emulsified. Taste the vinaigrette to make sure it's tangy and seasoned well. Adjust as necessary.
    ⅓ cup Olive Oil, 2 TBS Red Wine Vinegar, 1 tsp Dijon or stone ground mustard, 1 Garlic clove, ½ tsp Kosher Salt, Black Pepper
  • Combine Panzanella and Let Sit:
    Scatter the sourdough croutons onto a large platter or in a large serving bowl. Add all of the chopped vegetables and peaches. Pour the vinaigrette on top and toss together to combine.
    For best results, allow the salad to sit for at least 30 minutes and up to 2 hours to soak in the flavors of the vinaigrette. Toss again before serving.
  • Add Burrata and Serve:
    When ready to serve, add the ball of burrata to the top of the panzanella and drizzle on more olive oil and freshly ground black pepper. Taste and season as necessary.
    Tear apart the burrata and scatter on the platter or cut into it before serving.
    1 ball Burrata

Notes

  • Panzanella is best served on the day its made. The sourdough croutons will soften over time, so ensure that the croutons are crispy when serving.
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