Name: Sourdough Panzanella with Peaches and Burrata Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 cups sourdough bread, cut into 1-inch cubes; 2 ripe peaches, sliced; 2 cups cherry tomatoes, halved; 1 ball burrata cheese; 1/4 small red onion, thinly sliced; 1/4 cup fresh basil leaves; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons extra-virgin olive oil; 1 1/2 tablespoons balsamic vinegar; 1 teaspoon honey; 1 teaspoon Dijon mustard; 1/2 teaspoon Italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon black pepper

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There is nothing quite as vibrant and refreshing on a warm day as this delightful Sourdough Panzanella with Peaches and Burrata Recipe. Imagine the perfect marriage of crunchy toasted sourdough cubes, juicy slices of ripe peaches, and luxuriously creamy burrata cheese, all tossed with sweet cherry tomatoes and fragrant basil. Finished with a simple, tangy balsamic dressing, this salad bursts with layers of flavor and texture that feel both effortlessly rustic and decadently fresh. Whether you’re serving it for lunch, a light dinner, or a summer gathering, this salad promises to wow your taste buds while bringing a touch of Italian sunshine to your table.

Ingredients You’ll Need

The image shows a large golden baking tray filled with toasted, irregularly cut bread chunks, toasted to a mix of light golden brown and darker crisp edges, evenly spread across the tray. To the right, on a white plate, are thin slices of peach with bright orange and yellow tones, next to a small knife with a black handle placed on the plate. Above the tray, a white bowl contains large slices of red and yellow tomatoes with a juicy texture. Below, a beige bowl holds a green herb mixture with visible chopped parsley and scattered purple shallot pieces. Around these, various whole tomatoes and peaches in natural colors rest on a white marbled surface, along with a bunch of fresh green parsley, a small bowl of salt, a wooden pepper grinder, and a whole shallot. photo taken with an iphone --ar 4:5 --v 7

The beauty of the Sourdough Panzanella with Peaches and Burrata Recipe lies in its simplicity. Each ingredient plays a crucial role: the sourdough bread adds that perfect crunch, peaches bring natural sweetness, while burrata offers a creamy richness. Fresh herbs and a well-balanced dressing tie it all together, elevating the salad to something truly special.

Sourdough bread, 4 cups, cut into 1-inch cubes: Provides a crispy, rustic base texture and soaks up the dressing beautifully.
Ripe peaches, 2, sliced: Adds juicy sweetness and a vibrant summer flavor to the salad.
Cherry tomatoes, 2 cups, halved: Offer acidity and burst of freshness that balances the richness.
Burrata cheese, 1 ball: Creamy and indulgent, it melts gloriously into every bite.
Red onion, 1/4 small, thinly sliced: Adds just the right hint of sharpness and crunch.
Fresh basil leaves, 1/4 cup: Brings a fragrant herbal note that lifts the whole dish.
Olive oil, 2 tablespoons (plus 3 tablespoons for dressing): Essential for toasting the bread and dressing, adding silky richness.
Salt, 1/2 teaspoon for bread, 1/4 teaspoon for dressing: Enhances all the natural flavors.
Black pepper, 1/4 teaspoon for bread, 1/4 teaspoon for dressing: Adds a subtle hint of spice and warmth.
Balsamic vinegar, 1 1/2 tablespoons: The sweet tang that ties the dressing together perfectly.
Honey, 1 teaspoon: Balances acidity with a touch of natural sweetness.
Dijon mustard, 1 teaspoon: Provides depth and a slight bite to the dressing.
Italian seasoning, 1/2 teaspoon: Infuses the dressing with a classic Mediterranean herb blend.

How to Make Sourdough Panzanella with Peaches and Burrata Recipe

Step 1: Toast the Sourdough Bread

Preheat your oven to 400°F (200°C). Spread your sourdough bread cubes onto a baking sheet, then drizzle them with 2 tablespoons of olive oil. Season with salt and black pepper, tossing to ensure every cube is coated. Pop the bread in the oven and bake for about 10 to 15 minutes, making sure to toss the cubes halfway through so they crisp up evenly and turn a gorgeous golden brown. This toasting adds a wonderful crunch that contrasts beautifully with the soft peaches and creamy burrata.

Step 2: Whisk Together the Balsamic Dressing

While the bread is baking, mix together your dressing ingredients in a small bowl: 3 tablespoons olive oil, 1 1/2 tablespoons balsamic vinegar, 1 teaspoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon Italian seasoning, plus salt and pepper to taste. Whisk vigorously until the dressing is silky and well combined. This dressing is the magic that brings the whole salad together, infusing each bite with a perfect balance of sweet, tangy, and savory notes.

Step 3: Combine the Salad Ingredients

In a large salad bowl, gently toss the toasted sourdough cubes with the sliced peaches, halved cherry tomatoes, thinly sliced red onion, and fresh basil leaves. Pour the dressing over the top, then toss carefully but thoroughly, ensuring every component is lightly coated. Let the salad rest for 10 minutes — this is key, as it allows the sourdough to soak up all those vibrant flavors without becoming soggy.

Step 4: Add the Burrata and Serve

Transfer the salad to your favorite serving platter and nestle the burrata ball right in the center. Tear it open slightly, letting the creamy center ooze out, and drizzle with a little extra olive oil and a splash of the balsamic dressing. Serve immediately to enjoy the beautiful contrast of textures and the fresh, summery flavor profile that makes this Sourdough Panzanella with Peaches and Burrata Recipe an absolute crowd-pleaser.

How to Serve Sourdough Panzanella with Peaches and Burrata Recipe

A white plate sits on a white marbled surface holding a fresh salad. The base layer is green leafy lettuce spread all over the plate. On top, there are golden-brown toasted bread cubes scattered around. There are slices of bright peach with reddish skin arranged in small groups between the lettuce and bread. Two large round white burrata cheeses sit near the center, drizzled lightly with olive oil and sprinkled with red pepper flakes and fresh green herbs. The colors are vibrant, with the green of the lettuce, the orange and red of the peach slices, the golden bread cubes, and the creamy white cheese creating a fresh, inviting look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra touch of elegance and flavor, sprinkle some freshly cracked black pepper on top of the burrata and scatter additional basil leaves around the platter. A few shavings of lemon zest can also brighten things up beautifully.

Side Dishes

This salad shines brightly as a light meal by itself, but if you want to turn it into a more substantial feast, pair it with grilled chicken or fish. A chilled glass of crisp white wine is the perfect accompaniment for a truly summery experience.

Creative Ways to Present

Try serving this salad in individual bowls for a charming dinner party presentation or layer the ingredients in a clear trifle bowl for visual impact. You can also use mini mason jars for a cute picnic-ready option.

Make Ahead and Storage

Storing Leftovers

It’s best to store leftover salad components separately if possible. Keep the toasted bread cubes in an airtight container to maintain their crunch, and store the dressed salad mixture in the fridge. Combine just before serving to avoid sogginess.

Freezing

This salad is best enjoyed fresh, as freezing alters the texture of both bread and fresh produce. Burrata also does not freeze well due to its delicate creaminess, so freezing is not recommended.

Reheating

Since this is a cold salad, reheating is not necessary or advised. However, if you wish to enjoy the toasted bread cubes warm again, pop them in a low oven for a few minutes before assembling the salad.

FAQs

Can I substitute the peaches with another fruit?

Absolutely! Nectarines or even ripe plums work wonderfully and maintain that lovely balance of sweetness and texture in the salad.

What can I use if I can’t find burrata?

Fresh mozzarella is a great alternative and brings a similar mild, creamy texture to the dish.

Is this salad suitable for vegans?

The salad as written includes burrata cheese, which is not vegan. For a vegan option, you could try a plant-based creamy cheese or simply omit the cheese and add extra toasted nuts for richness.

Can I prepare this salad earlier in the day?

It’s best to assemble shortly before serving to keep the bread from becoming soggy and to preserve the freshness of the peaches and basil.

What type of sourdough bread works best?

A rustic, crusty sourdough loaf with a good chew and tangy flavor is ideal, as it holds up well to toasting and soaking in the dressing.

Final Thoughts

If you’re craving a dish that bursts with summer flavors and textural contrast, you simply must try this Sourdough Panzanella with Peaches and Burrata Recipe. Its vibrant colors and sumptuous taste effortlessly capture the best of warm-weather produce while remaining invitingly simple to prepare. Once you dive into this salad, it’s sure to become your new go-to for casual get-togethers or fresh, everyday meals. So grab your sourdough loaf and juicy peaches—and get ready to impress!

Sourdough Panzanella with Peaches and Burrata Recipe

Ingredients You’ll Need