Deconstructed Peach Panzanella Salad with Heirloom Tomatoes, Burrata and Basil
A peachy keen platter that serves as the perfect appetizer to snack on or side dish to any gathering or meal. This deconstructed peach panzanella salad is served with a fluffy creamy burrata ball that is topped with olive oil and fresh cracked black pepper, fresh basil leaves, crunchy on the outside and soft on the inside croutons and juicy heirloom tomatoes.
Beware, it is highly addictive!
I am stretching out my summer recipes for as long as I can, because truth be told I’m not quite ready for fall yet and I don’t want summer to end! I absolutely love this summer recipe. It is so easy to throw together when you are in a pinch and it is light, colorful and flavorful all in one.
The best thing about this salad is that there is no salad dressing required. Panzanella salads are typically meant to have the dressing soak into the bread. But, I didn’t pair this with a salad dressing because the peaches and tomatoes are so juicy on their own and when you consume them with the black pepper and olive oil cheese plus the savory chewy croutons, you really get to taste the combination and their true flavors as is.
This summer recipe is so gorgeous and you might be surprised on how the sweet juicy peaches pair so well with the plump heirloom tomatoes. Serving them with fresh basil, burrata and croutons makes for a flavor powerhouse platter.
It is a hassle free dish with minimal ingredients that is guaranteed to be a show stopper because it includes all of the good stuff. With that being said, I believe I’ve built this Panzanella platter up enough, now it is time for you to try it out yourself and keep your summer days going!
Serves 4+, INGREDIENTS:
1 Burrata Ball, with a small slice in the middle to drizzle olive oil and sprinkle black pepper
2 Heirloom tomatoes, sliced
2 Peaches, cut in wedges
2 Cups fresh basil leaves, full leaves
3 Cups, sourdough croutons (see recipe below)
INGREDIENTS: For the croutons
3 cups cubed sourdough bread
1 TBSP olive oil
1/2 TSP Italian seasoning
1 TSP onion salt
Slice your heirloom tomatoes and place on a plate. Cut your peaches in wedges and place on another plate. Remove your basil leaves from their stems and measure out, place on another plate.
Preheat your oven to 400 degrees and prepare a baking sheet with nonstick spray. Cut your sourdough bread into cubes. Toss in olive oil, Italian seasoning and onion salt. Transfer to your prepared baking sheet. Bake at 400 degrees for 10 minutes. Once done, remove from heat and let cool.
To begin building your board, place the Burrata cheese in the middle. Cut a little slice through the middle on the top and then drizzle olive oil and sprinkle black pepper on top and in the opening.
Begin building around the cheese as you see fit. I would mix and match things, place things opposite of each other so you do not have the same item crowding next to each other and sprinkle more seasonings on top if you desire.
PRETTY PLATE KITCHEN ITEMS USED: