Panzanella Salad with Fresh Tomatoes, Peaches, and Burrata Recipe
A vibrant and refreshing Panzanella Salad featuring toasted ciabatta bread, ripe tomatoes, juicy peaches, fresh basil, and creamy mozzarella, all tossed in a tangy honey-mustard vinaigrette. This Italian classic is perfect for a light lunch or a summer side dish.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 39 minutes
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Salad:
- 4 cups ciabatta bread (preferably day-old, torn into 1-inch pieces)
- ½ cup red onion (thinly sliced)
- 1 pound tomatoes (a mix of heirloom and cherry, sliced or halved)
- 1 peach (ripe, thinly sliced)
- ⅓ cup fresh basil (torn, plus more for garnish)
- 8 ounces fresh mozzarella (or burrata, torn into bite-sized pieces)
For Toasting:
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
For the Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 garlic clove (finely grated)
- ½ teaspoon kosher salt (or more to taste)
Instructions
- Toast the Bread: Preheat the oven to 425°F. Spread the torn ciabatta pieces onto a baking sheet, drizzle with 3 tablespoons of extra-virgin olive oil, sprinkle with ½ teaspoon kosher salt, and toss to coat evenly. Bake for 10 to 14 minutes, tossing halfway through, until the bread is crisp and golden. Remove from the oven and allow to cool slightly.
- Prepare the Dressing and Onion: While the bread is toasting, whisk together ¼ cup extra-virgin olive oil, 2 tablespoons vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1 finely grated garlic clove, and ½ teaspoon kosher salt. Rinse the thinly sliced red onion under warm water to mellow its sharpness, then drain well. Add the onions to the dressing and let them sit for about 10 minutes to infuse the flavors.
- Assemble the Salad: In a large bowl, combine the toasted ciabatta bread, a mix of sliced and halved heirloom and cherry tomatoes, thinly sliced peach, torn fresh basil, and bite-sized pieces of fresh mozzarella or burrata. Pour in the onion and dressing mixture, then gently toss everything until the ingredients are evenly coated with the dressing.
- Rest and Serve: Allow the salad to rest for 15 to 30 minutes so the bread absorbs the dressing while maintaining some texture. Transfer the salad to a serving platter, drizzle with a little extra olive oil, garnish with additional fresh basil leaves, and serve immediately.
Notes
- Using day-old ciabatta bread ensures the bread will toast up crisp rather than becoming soggy.
- Rinsing the red onion under warm water mellows its sharpness, making the salad more balanced.
- You can substitute burrata for mozzarella for a creamier texture.
- Letting the salad rest allows the flavors to meld and the bread to soak up the dressing without becoming mushy.
- Use ripe peaches and a mix of colorful tomatoes for the best flavor and visual appeal.
