summer panzanella salad with peaches, cucumber and burrata

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This is the most summery grilled panzanella salad. It’s filled with juicy peaches, briny olives, cool cucumber slices, milky burrata and a shower of fresh herbs.

  • Author: Indi Hampton
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 8
  • Category: Salad
  • Method: Grill
  • Cuisine: American


red wine vinaigrette

  • 3 tbsp red wine vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp honey
  • kosher salt and black pepper
  • 1/2 cup extra-virgin olive oil

grilled panzanella salad

  • 1 lb loaf sourdough bread
  • 2 tbsp olive oil
  • kosher salt and black pepper
  • 1 garlic clove, peeled and halved lengthwise
  • 3 ripe peaches, pitted and thinly sliced
  • 1 English hothouse cucumber, sliced into half moons
  • 1/2 cup kalamata olives, pitted and roughly chopped
  • 1/4 cup fresh basil, torn
  • 1/4 cup fresh mint, torn
  • 8 oz burrata cheese


  1. In a glass measuring cup or jar, add vinegar, mustard, honey, 1/2 tsp kosher salt and black pepper. Whisk in olive oil, taste, and add more salt or pepper if needed. Set aside.
  2. Preheat grill to medium high. Meanwhile, use a serrated knife to remove crust from the loaf of bread and cut into 1-inch thick slices. Brush both sides of bread with olive oil and sprinkle with salt and black pepper. Grill the bread for about 1 minute on each side, or until browned and charred in spots. Transfer to a plate, rub with garlic halves, and let cool.
  3. Slice grilled bread into 1-inch thick strips then tear into bite sized pieces. Place croutons in a large bowl along with peaches, cucumber, olives, basil and mint. Toss with two-thirds of dressing, taste, and add more dressing or seasoning if needed. 
  4. Transfer to a large serving platter. Tear the burrata into bite sized pieces and scatter over salad. Enjoy!