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Flavorful Grilled Peach Panzanella with Burrata

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A smoky, sweet, and creamy summer salad featuring grilled peaches, crusty bread, cherry tomatoes, fresh basil, and creamy burrata cheese, perfect for backyard barbecues and light meals.

Ingredients

Scale
  • 4 ripe peaches, halved and pitted
  • 6 cups day-old crusty bread, torn into bite-sized pieces (sourdough or ciabatta recommended)
  • 1 pint cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 cup fresh basil leaves, torn
  • 8 oz burrata cheese (whole balls, fresh and creamy)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Preheat your grill or grill pan to medium-high (about 375°F/190°C).
  2. Slice the peaches in half and remove the pits. Brush the cut sides lightly with olive oil.
  3. Place the peaches cut-side down on the grill. Cook for 3-4 minutes until grill marks appear and peaches start to soften. Flip and grill the skin side for another 2 minutes. Remove and let cool slightly.
  4. Tear the day-old bread into bite-sized pieces. If very stale, toast in the oven at 350°F for 5-7 minutes to crisp.
  5. In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until combined. Adjust seasoning to taste.
  6. In a large bowl, combine torn bread, cherry tomatoes, red onion, and basil leaves. Pour dressing over and gently toss to coat evenly.
  7. Slice the grilled peaches into wedges and gently fold into the salad, avoiding mashing the bread.
  8. Transfer salad to a serving platter or bowl. Tear burrata into chunks and scatter on top. Drizzle extra olive oil if desired.
  9. Serve immediately while peaches are warm and bread has soaked dressing but is not soggy.

Notes

Use day-old crusty bread to prevent sogginess; if bread is fresh, toast lightly. For dairy-free, substitute burrata with firm tofu or vegan cheese. For gluten-free, use gluten-free bread or toasted nuts. Soak sliced onions in cold water for 10 minutes to reduce sharpness. Assemble salad just before serving to keep bread texture.

Nutrition

Keywords: grilled peach salad, panzanella, burrata, summer salad, easy salad recipe, grilled fruit salad, fresh basil salad

Find it online: https://cheerycrisp.com/flavorful-grilled-peach-panzanella-with-burrata-easy-summer-salad-recipe/