Burrata Peach Panzanella

Author: Liz Bokisch

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 4

This summer panzanella can be made with any combination of seasonal fruit. Try with grilled figs, apricots and plums. Serve with our Terra Alta Rosado for a cool refreshing dinner. Add grilled salmon or chicken on the side to make into a light summer meal.

Ingredients

2 ripe peaches
Burrata
Basil Leaves
Arugula
Red onion (thinly sliced)
Farmer's Market Cherry Tomatoes
1 lemon
Toasted Baguette Bread
Extra Virgin Olive Oil
Red Wine Vinegar
Honey or Agave
Dijon Mustard
Balsamic Glaze

Instructions

Cut the peaches into wedges, paint with olive oil & grill or sear "a la plancha." Let cool.
Toast or char the baguette slices on the grill.
Rub the toasted bread with the skin of the lemon to impart the citrusy essence.
Let cool and cut into bite sized pieces.
Make a light vinaigrette with olive oil, red wine vinegar, mustard, salt and pepper.
Arrange the salad on a large ceramic platter.
Start with a layer of arugula, then add the sliced onion, grilled peach, cherry tomatoes and torn basil leaves.
Drain and pull apart the burrata and layer it on top.
Drizzle with the olive oil and vinaigrette, sea salt and ground pepper to taste.
Add an artful dazzle of balsamic glaze.

Notes

Adjust your proportions to match the size of your group! This is a flexible recipe meant to be adapted to match your desires!

A little red onion goes a long way! Just slice it as thinly as possible and sprinkle it around!

I love to grill “a la plancha” as they say in Spain. Add a little butter or olive oil to get a nice crispy lines. You can use peaches, nectarines or any type of stone fruit.