Peach, Burrata & Heirloom Tomato Panzanella Salad
There’s something magical about the combination of sweet summer peaches, juicy heirloom tomatoes, creamy burrata, and the crunch of fresh, golden croutons. This Peach, Burrata & Heirloom Tomato Panzanella Salad captures that magic in one beautiful, rustic dish. The layers of flavor build with each bite—herbaceous basil, tangy shallot vinaigrette, and a touch of sea salt to make everything sing. It’s the kind of salad that turns a simple summer evening into a celebration, perfect for serving alongside grilled meats or as a light, standalone meal on the porch.
Equipment
- baking sheet
- parchment paper
- Food processor (or small bowl and whisk)
- Sharp knife
- Cutting Board
- Large platter or shallow serving bowl
- Mixing spoon or salad tongs
Ingredients
Salad
- Heirloom slicing tomatoes 3, sliced into ½-inch rounds or cubes
- Ripe peaches 2, sliced
- Cherry tomatoes 2 cups
- Burrata 6 ounces, torn
- Sweet basil ½ cup, torn
- Olive oil croutons see recipe, 2–3 cups
- Salt and pepper to taste
Shallot Vinaigrette
- Shallot 1
- Juice of 2 lemons
- Honey 2 tablespoons
- White vinegar ¼ cup
- Olive oil ½ cup
- Salt and cracked black pepper to taste
Olive Oil Croutons
- Artisan bread torn, 2–3 cups
- Olive oil 2 tablespoons
- Sea salt to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Spread the torn artisan bread onto the sheet, drizzle with olive oil, season with sea salt and cracked black pepper, toss gently, and bake until crisp and golden, about 15 minutes.
- While the croutons bake, make the shallot vinaigrette by placing the shallot, lemon juice, honey, white vinegar, olive oil, salt, and cracked black pepper into a food processor and blending until well combined; alternatively, finely chop the shallot and whisk everything together by hand.
- Arrange the sliced heirloom tomatoes on the bottom of a large platter or shallow serving bowl.
- Scatter the sliced peaches and cherry tomatoes over the tomatoes.
- Add the warm, crispy croutons, then gently toss the salad to mix.
- Drizzle generously with the shallot vinaigrette.
- Top with torn basil leaves and finish with a sprinkle of flaky sea salt and freshly cracked pepper before serving.