Name: Peach Panzanella with Burrata
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1/2 red onion, thinly sliced -; 1/2 c. white balsamic vinegar -; 1/2 loaf ciabatta, cut in 1 1/2" cubes -; 1/2 c. extra-virgin olive oil, divided -; Kosher salt -; Freshly ground black pepper -; 8 small (or 4 large) ripe peaches, sliced 1/2"-thick -; 1/2 c. torn fresh basil leaves, plus more for serving -; 1 8-oz. ball burrata -

Ingredients for - Peach Panzanella with Burrata

1. 1/2 red onion, thinly sliced

2. 1/2 c. white balsamic vinegar

3. 1/2 loaf ciabatta, cut in 1 1/2" cubes

4. 1/2 c. extra-virgin olive oil, divided

5. Kosher salt

6. Freshly ground black pepper

7. 8 small (or 4 large) ripe peaches, sliced 1/2"-thick

8. 1/2 c. torn fresh basil leaves, plus more for serving

9. 1 8-oz. ball burrata

How to cook deliciously - Peach Panzanella with Burrata

1 . Stage

Preheat oven to 425°. Combine red onion and balsamic vinegar in a small bowl and set aside.

2 . Stage

On a baking sheet, toss bread cubes in 1 tablespoon olive oil and season with salt. Bake until crisp but not brown, 5 minutes, then let cool.

3 . Stage

Gently toss peaches with 1 tablespoon olive oil and season with salt and pepper. Heat grill or grill pan over medium-high heat. Working in batches, grill peaches until slightly charred, 2 to 3 minutes, then flip and grill 2 minutes more. Transfer to a large baking sheet to cool.

4 . Stage

Pour ¼ cup balsamic vinegar from marinated onions into a large bowl and whisk in 6 tablespoons olive oil, then season with salt and pepper.

5 . Stage

Strain onions, discarding remaining vinegar, and add onions, bread cubes, peaches, and basil to large bowl. Gently toss with vinaigrette.

6 . Stage

Divide panzanella onto 4 plates and top each with burrata. Garnish with basil and a drizzle of olive oil.