Grilled Peach and Burrata Panzanella

How to Make Grilled Peach and Burrata Panzanella

Total time: 25 min · Yields 4 servings

1. 1

   Toast the Sourdough

   Preheat your grill or a cast-iron skillet to medium-high. Relative to the bread chunks, toss them with a drizzle of olive oil and a pinch of salt. Grill for 3 to 4 minutes, turning frequently until the edges are golden and charred but the centers remain slightly chewy.

2. 2

   Char the Peaches

   Brush the peach wedges lightly with olive oil. Place them directly on the clean grill grates over medium-high heat. Grill for about 2 minutes per side until distinct grill marks appear and the fruit softens slightly without falling apart.

3. 3

   Emulsify the Dressing

   In a small jar or bowl, whisk together the extra virgin olive oil, white balsamic vinegar, honey, and minced garlic. Season generously with salt and pepper. The honey helps bind the acid and fat for a smooth texture.

4. 4

   Combine the Ingredients

   In a large mixing bowl, combine the grilled bread, cherry tomatoes, drained red onions, and half of the basil. Pour over most of the dressing and toss gently to ensure the bread begins to soak up the flavors.

5. 5

   Plate with Burrata

   Transfer the bread mixture to a wide serving platter. Nestled between the bread, place the grilled peach wedges. Gently tear the burrata balls by hand and place the pieces on top, allowing the creamy stracciatella center to spill out over the fruit.

6. 6

   Final Garnish

   Drizzle the remaining vinaigrette over the cheese and peaches. Scatter the toasted pine nuts and the rest of the fresh basil over the entire dish. Finish with a final pinch of flaky sea salt.