This easy peach panzanella salad with burrata is made with chunks of buttery crusty bread, juicy tomatoes, cucumber, fresh basil and balsamic vinaigrette. It's a simple & colorful summer salad that'll you'll want to eat over and over again!
Peach panzanella salad is like a fancier upgraded version of caprese salad.
I mean it's salad with bread; two things that go perfect together!
This summer peach panzanella salad is made with juicy tomatoes, peaches, cucumber, creamy burrata cheese, a little red onion and a simple balsamic dressing.
It's tossed with chunks of golden buttery bread which in my opinion is the best part of this panzanella salad recipe.
If you're one of those people who love a nice thick hunk of crusty bread to soak up the leftover dressing from your salad, this is the recipe for you.
It's the perfect summer salad if I do say so myself…Enjoy it with a glass of wine and pretend your floating away on a gondola in Italy ;).
Panzanella salad with burrata has become my new summer anthem.
Anytime I have a BBQ, cookout or need an easy side dish, this is my go to.
And every time I make it, someone asks me for the recipe. Can't say I blame them ;).
Ingredients for peach panzanella salad with burrata:
- crusty bread (the more stale the better!)
- melted butter
- tomatoes (cherry or grape)
- red onion
- burrata cheese
- fresh basil
- lemon juice
- olive oil
This summer panzanella salad recipe is made with the traditional tuscan chopped salad ingredients but with the addition of juicy peaches and creamy burrata cheese.
You’ll want to use bread that is stale and crusty so it holds it shape and doesn’t become too soggy in the salad (ex: ciabatta, sourdough, country loaf).
I originally made this recipe with fresh mozzarella cheese, and while that's perfectly delicious, the burrata really made this panzanella salad a bit better.
I mean that creaminess from the burrata with the crusty bread and juicy tomatoes.
SO freaking good.
How to make this easy summer panzanella salad recipe:
- Preheat your oven to 400 F. Melt your butter in the microwave and set aside.
- Cut your bread into 1" chunks (doesn't have to be completely uniform). Place the chunks of bread on a baking sheet. Drizzle the melted butter over the bread and toss to evenly coat each piece of bread. Spread out onto the pan, then drizzle with a little olive oil for extra crunch. Bake about 10 minutes, flip each piece over and bake additional 5 minutes until nicely golden brown. Set aside.
- In a small bowl or mason jar combine dressing ingredients: balsamic, olive oil, garlic, lemon juice & zest, salt and pepper. Set aside.
- In a large serving bowl toss together tomatoes, cucumber, peaches, onion, basil, parsley and crunchy bread.
- When ready to serve, drizzle with the balsamic dressing (I like to do a little bit, then add more if needed). Toss everything together and top with torn pieces of burrata cheese.
This panzanella salad is really so easy and quick making it the perfect summer salad for lunch, dinner or a last minute summer cookout recipe.
I love the addition of the peaches in this version of panzanella salad because they add a little sweetness, balancing out the acidity from the tomatoes and balsamic.
Can I make this peach panzanella salad with burrata ahead?
To make this panzanella ahead of time, I recommend keeping the bread and dressing separate until your ready to serve.
That way your salad is soggy before you get to eat it!
The bread can be baked ahead of time and kept in a plastic bag or airtight container at room temperature for up to 2 days (make sure you let it cool completely before placing into the container).
You can make the balsamic dressing ahead and store it in a glass jar or airtight container in the refrigerator for up to 1 week.
What goes with panzanella salad?
- Grilled shrimp, salmon or chicken
- For wine, panzanella salad pairs well with a white, slightly fruity & acidic wine such as Sauvignon Blanc or Pinot Grigio
For more easy summer side dishes try:
- Spicy Watermelon Salad with Shrimp
- Creamy Lemon Summer Squash Risotto
- Crunchy Thai Noodle Salad
- Pesto Quinoa with Balsamic Grilled Peaches
Don't forget to leave a comment or star rating below if you give this recipe a try, I love to hear your feedback!
- 1 Loaf of Crusty Bread (such as Ciabatta or Sourdough) cut into 1" cubes
- 4 tbsp Butter, melted
- Olive Oil, for drizzling
- 2 cups Cherry tomatoes, halved
- 1 cup Cucumber, peeled and diced (about 1 medium cucumber)
- ¼ cup Red Onion, thinly sliced (about ¼ onion)
- 2 Peaches, cut into 1" chunks (peeling optional)
- 8 oz Burrata cheese
- ¼ cup Fresh Basil, roughly chopped
- ¼ cup Fresh Parsley, chopped
- 2 tbsp Olive Oil
- ¼ cup Balsamic Vinegar
- 1 clove Garlic, minced
- 1 tsp Lemon Zest, about ½ lemon
- 1 tbsp Lemon Juice
- ¼ teaspoon Salt
- ¼ teaspoon pepper
- Preheat oven to 400 degrees F. Place cubes of bread on a large baking sheet. Drizzle with meted butter and toss to coat evenly, spread out onto a large baking sheet. Drizzle lightly with olive oil and bake 10 minutes, flip the pieces of bread over and bake another 5-10 minutes or until nicely golden brown. Set aside.
- Meanwhile, make the dressing by mixing all the dressing ingredients in a small bowl. Set aside
- In a large bowl, add tomatoes, cucumbers, red onion, peaches, fresh basil, parsley and bread. Drizzle with a little bit of the balsamic dressing and toss to combine (add more dressing if needed).
- Top with torn pieces of burrata cheese and serve right away.
*To make ahead, prepare all ingredients keeping the bread and dressing separate from other ingredients until ready to serve.
*The bread can be baked up to 2 days in advance and the dressing can be made up to 1 week in advance.
Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 670Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 50mgSodium: 1370mgCarbohydrates: 84gFiber: 6gSugar: 17gProtein: 21g