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5 from 6 votes

Cherry and Peach Panzanella

Let’s break it down shall we? Peaches. Cherries. Freshly made croutons. Burrata cheese. Basil. Lemon Champagne vinaigrette. Done and done.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish, Dinner
Cuisine: Italian
Servings: 8 people
Author: Gaby Dalkin

Ingredients

  • 12 ounces Burrata
  • 2 Nectarines cut into wedges
  • 2 Plums cut into wedges
  • 2 Peaches cut into wedges
  • 1 cups red cherries pitted and halved
  • 1 cups Rainier cherries pitted and halved
  • Maldon Sea Salt + Freshly cracked black pepper
  • Basil for garnish

For the torn croutons

  • ¼ loaf ciabatta bread
  • olive oil

For the Champagne Vinaigrette

  • 2 garlic cloves finely chopped
  • ¼ cup champagne vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup extra virgin olive oil

Instructions

To make the croutons:

  • Preheat the oven to 425 degrees F. Tear the ciabatta bread into bite sized pieces. Transfer to a baking sheet and drizzle with olive oil. Place the baking sheet into the oven and toast until the bread it crisp. Remove and use on the salad as needed.

To make the Champagne Vinaigrette

  • Combine everything in a small bowl and whisk to combine. Adjust salt and pepper as needed.

To assemble

  • In a large bowl, arrange the fruit, torn croutons and pieces of burrata cheese. Season with salt and pepper and drizzle with the vinaigrette. Top with basil.

Notes

I used ciabatta bread for the croutons, but you could use any french bread, sourdough, or anything else along those lines and the result will be equally as fantastic!

Nutrition

Calories: 344kcal | Carbohydrates: 27g | Protein: 10g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 30mg | Sodium: 225mg | Potassium: 171mg | Fiber: 3g | Sugar: 18g | Vitamin A: 607IU | Vitamin C: 10mg | Calcium: 235mg | Iron: 0.5mg