Grilled Peach Panzanella Salad with Burrata

A serving dish of grilled peach and bread salad with burrata and serving spoons.

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Grilled Peach Panzanella Salad with Burrata

This Grilled Peach Panzanella with Burrata pairs sweet caramelized grilled peaches and a big hunk of creamy burrata for a twist on this classic Tuscan salad.

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: 4 servings

Calories: 509kcal

Author: Nicole Gaffney

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.

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