YIELDS | 4-6 SERVINGS
PREP TIME | 10 MINS plus 20 MINS marinating
COOK TIME | 25 MINS with grilling
This recipe is a take on the classic Italian Panzanella bread salad. I decide to take full advantage of this seasons gorgeous tomatoes and ripe, juicy peaches. I omitted the onion and basil and added mint and oregano to brighten the dish. Grilling the peaches highlights the rich, sweet flavors of the peach and combines beautifully with the fresh tomatoes. The burrata, optional, adds a creamy cool note that brings this salad together.
* 1 loaf crusty bread, torn into chunks about 5-6 cups
* 1/2 cup olive oil, plus more to drizzle
* 1/4 cup red wine vinegar
* 3 large tomatoes, quartered
* 3 large ripe peaches, pitted, sliced. I like to grill the peaches but this is optional
* 3 tablespoons red wine vinegar
* 1-8oz ball burrata cheese, ripped into pieces, optional
* Kosher salt and freshly ground black pepper plus more as needed
* 2-3 sprigs each, fresh mint and oregano, stems removes and chopped
* 1/4 cup toasted pine nuts
1. In a large bowl, toss the bread with 2 tablespoons olive oil. In one layer, place the bread on a rimmed baking sheet I and sprinkle with kosher salt and freshly ground pepper. Bake for 15-20 minutes. Shake the pan halfway through the cooking time and bake until golden brown.
2. While the bread toasts, in the same large bowl, add the tomatoes, (if grilling the peaches do this now, let cool) and then add the peaches, remaining olive oil, vinegar and a sprinkle of kosher salt and mix gently. Let sit for 20-30 minutes.
3. Place the tomatoes and peaches onto a serving platter but leave the accumulated juices in the bowl. To the bowl, add the remaining olive oil, vinegar and a few cranks of fresh ground pepper.
4. Scatter the bread mixture evenly over the tomatoes and peaches, sprinkle on the fresh herbs and then nestle in the burrata cheese into the salad. Pour the dressing evenly over the salad.
6. Finish with a garnish of pine nuts, a generous drizzle of olive oil, freshly ground pepper and kosher salt to taste.
I like this salad served at room temperature. I let it sit for 15-20 minutes before serving to allow for the bread to soak up some of the dressing but not get soggy.