Peach Panzanella Salad with Burrata and Bacon

This panzanella recipe is a summery riff on the classic Italian panzanella salad, made with juicy peaches, salty bacon, and gooey burrata.

Course Salad

Cuisine Italian

Keyword peach panzanella

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 572kcal

Ingredients

Salad

3-4 slices bacon
3 cups sourdough bread cubes
2 fresh peaches , thinly sliced
Fresh lettuce leaves ,such as red leaf, butter lettuce, or arugula
8 ounces fresh burrata cheese
Basil leaves , for garnish

Balsamic Vinaigrette

½ cup extra-virgin olive oil
¼ cup golden balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon or seeded mustard
2 cloves garlic , pressed
½ teaspoon crushed red-pepper flakes
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

Crisp up the bacon. Fry the bacon in a large skillet over medium high heat, transfer to a paper towel lined plate to drain and cool, then crumble into pieces. Keep the drippings in the pan!
Toast the bread cubes. Add the sourdough cubes to the same pan used to cook the bacon and toast the cubes on all sides until golden. Transfer to a plate or bowl to cool and sprinkle with flaky sea salt.
Make the vinaigrette. Add all of the ingredients to a jar fitted with a lid and shake well until emulsified.
Assemble the salad. Place the torn lettuce, bread, peach slices, and burrata on a serving plate or bowl. Sprinkle with the bacon pieces and basil leaves and drizzle with the vinaigrette. Season with more kosher salt and pepper if you'd like.

Notes

This salad makes enough to easily serve 4 as a starter or 2 as a main dish and you can always add more lettuce to your liking. There will be extra dressing that can be stored in the refrigerator for 1-2 weeks.

To make this a main dish salad, add grilled chicken or rotisserie chicken.

Nutrition