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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.