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summer panzanella salad with peaches, cucumber and burrata

grilled peach panzanella salad with cucumber, olives and burrata

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.

Scale

Ingredients

red wine vinaigrette

grilled panzanella salad

Instructions

  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!

Nutrition

Keywords: summer panzanella salad