Grilled Peach Panzanella Salad with Burrata
This Grilled Peach Panzanella salad pairs sweet, caramelized grilled peaches, crusty charred bread and luscious, creamy burrata for a twist on this classic Tuscan salad that's ready in 30 minutes!
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This grilled peach panzanella is the perfect summer salad! Sweet peaches with charred bread, fresh basil and creamy burrata cheese is a combination you didn't know you needed. But trust me, you do.
I have an awesome trick for using an easy-to-make vinaigrette to marinate the red onions, making them almost pickled and even more delicious to eat.
This simple summer salad makes an easy side dish or a meal all on its own!
Got fresh peaches? Try this Grilled Halloumi and Peaches with arugula salad for a light summer meal and my Blueberry Peach Crostata for dessert!
What is Panzanella?
Traditional panzanella is a Tuscan salad made from dried bread and tomatoes. It was originally created to use up old bread, similar to other Tuscan recipes like Pappa al Pomodoro or Ribollita soup, or homemade breadcrumbs and croutons.
In this variation, I replace the tomatoes with peaches and cucumbers and use grilled fresh bread instead of stale bread cubes. It gives a great charred texture and a delightful sweetness from the caramelized peaches.
Why This Recipe Works
- A great way to use up old bread.
- 10 simple ingredients.
- A unique salad that can be a starter or main course.
- Ready in 30 minutes!
Ingredient Notes
Red wine vinegar - You can substitute white wine vinegar, sherry vinegar, apple cider vinegar or rice vinegar in a pinch.
Peaches - Use fresh ripe peaches that aren’t overly soft. Look for freestone peaches, which will have an easily removable pit. Do not use frozen peaches for this recipe.
Honey - You can substitute for agave or maple syrup if you prefer.
Olive oil - Use extra virgin olive oil for the best flavor.
Cucumber - English, Persian and hothouse cucumbers typically don't need to be peeled and seeded. If you have a regular cucumber and are sensitive, you can peel and seed them.
Burrata - I like to tear a ball or two of burrata into large bite-sized pieces. You can fresh mozzarella or buffalo mozzarella in a pinch, but it won't have the same creamy texture. You can also substitute goat cheese or feta cheese, but they will have different flavor.
Bread - A rustic Italian crusty bread works best, even if it’s stale! Sourdough bread or ciabatta bread work great as well.
Basil - Fresh basil only, don't substitute dried. You can also use fresh mint, parsley, dill or cilantro instead, but basil is best.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
Grilling Tongs - Extra long tongs for flipping the peaches and toasting the bread.
Large mixing bowl - Big enough to hold all the ingredients.
How to make peach panzanella
Make the Vinaigrette
- In a large bowl, whisk together the red wine vinegar, honey, salt and pepper. Drizzle ¼ cup of olive oil into the bowl, then add the red onions and mix to combine. Set aside.
Grill the Peaches
- Toss the peaches with a little bit of olive oil, salt, and pepper in a medium bowl.
- Use a grill brush to make sure the grill grates are very clean, then brush them with a little bit of oil to prevent sticking.
- Grill the peaches, cut side down, with the lid open, until they're nicely charred on both sides but still firm in the middle, about 2-3 minutes. Let cool, then cut each piece in half or quarters lengthwise, then add them to the bowl with the vinaigrette.
Grill the Bread
- Brush the bread liberally with olive oil, then grill until golden brown and slightly charred.
- As soon as you remove it from the grill, rub the hot bread all over with the cut end of the garlic to release its oils.
- Slice bread into large chunks and add it to the bowl with the peaches.
Assemble the Salad
- Add the sliced cucumbers to the bowl and toss everything together until the bread absorbs most of the liquid. Let everything sit for about 15 minutes to let the flavors meld.
- Right before serving, gently tear the basil leaves into the salad and toss to combine. Taste for seasoning and adjust as needed.
- Transfer the salad to a large platter, then break apart the burrata and scatter it across the top.
- Drizzle with a little more olive oil and season with a few cracks of black pepper. Garnish with more basil and serve!
Tips for Success
- Make sure you oil and clean your grill well before adding peaching so they don't stick.
- Grill peaches with your grill lid open so they don't get mushy.
- Let your burrata come to room temperature before serving so it's extra creamy.
How to serve peach panzanella
This great summer salad pairs well with simple appetizers like Clams Oreganata or Calamari Fritti for a delicious Italian summer dinner.
You can also make it a more substantial meal by adding a protein like Grilled Marinated Shrimp, pan Seared Scallops, breaded and fried Italian Chicken Cutlets, or even grilled Lamb Chops!
I also love this salad served with a classic summer soup, like this creamy New England Fish Chowder or this tangy, silky Watermelon Gazpacho.
Don't forget dessert! I love ending the meal with this Apricot Pistachio Tart or a simple homemade Lemon Ice Cream.
Panzanella FAQ
This peach panzanella salad is best enjoyed fresh, but if you are preparing in advance, store everything separately. The onion/dressing mix should be in its own container. Store the cucumbers and grilled peaches together. The bread should be stored in an airtight container at room temperature. Put everything together just before serving and within 1-2 days of prepping.
If you use gluten free bread for the toasted bread in this peach panzanella salad recipe, it's gluten free. The remaining ingredients don't have gluten.
You should be able to find summer peaches at your local grocery store or farmer's market. Peach season is from April through October, but peaks in the summer months.
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Grilled Peach Panzanella Salad with Burrata
Ingredients
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- salt and pepper
- ¼ small red onion very thinly sliced
- 3 ripe but firm peaches pitted and quartered
- ½ large loaf rustic Italian bread cut into thick slices
- ¼ cup extra virgin olive oil plus more for brushing
- 1 large clove garlic peeled and halved
- 1 medium cucumber halved and thinly sliced (peeled and seeded only if necessary)
- 1 cup fresh basil leaves, loosely packed plus more for garnish (optional)
- 1-2 balls burrata cheese depending on size, room temperature
Instructions
Make the Vinaigrette
- In a large bowl, whisk together the red wine vinegar, honey, salt and pepper.
- Drizzle ¼ cup of olive oil into the bowl, then add the red onions and mix to combine. Set aside.
Grill the Peaches
- Toss the peaches with a little bit of olive oil, salt, and pepper in a medium bowl.
- Use a grill brush to make sure the grill grates are very clean, then brush them with a little bit of oil to prevent sticking.
- Grill the peaches, cut side down, with the lid open, until they're nicely charred on both sides but still firm in the middle, about 2-3 minutes.
- Let cool, then cut each piece in half or quarters lengthwise, then add them to the bowl with the vinaigrette.
Grill the Bread
- Brush the bread liberally with olive oil, then grill until golden brown and slightly charred.
- As soon as you remove it from the grill, rub the hot bread all over with the cut end of the garlic to release its oils.
- Slice bread into large chunks and add it to the bowl with the peaches.
Assemble the Salad
- Add the sliced cucumbers to the bowl and toss everything together until the bread absorbs most of the liquid. Let everything sit for about 15 minutes to let the flavors meld.
- Right before serving, gently tear the basil leaves into the salad and toss to combine. Taste for seasoning and adjust as needed.
- Transfer the salad to a large platter, then break apart the burrata and scatter it across the top.
- Drizzle with a little more olive oil and season with a few cracks of black pepper. Garnish with more basil and serve!
Notes
- Make sure you oil and clean your grill well before adding peaching so they don't stick.
- Grill peaches with your grill lid open so they don't get mushy.
- Let your burrata come to room temperature before serving so it's extra creamy.
I love everything about this salad! What a great take on a panzanella!
thanks Sabrina!! Sooo, sooo yummy!!