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Peach panzanella with burrata

Peach Panzanella with Burrata

Coming through with another way to put your peaches to good use, by making this Grilled Peach Panzanella with Burrata. A great summer salad that’s equal parts delicious and satisfying.
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Course: Salad
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Author: Jeri Mobley-Arias


Toasted Bread

  • 3 heaping cups bite-sized torn focaccia, day-old or few days old
  • Quality olive oil
  • Kosher salt

Salad Ingredients

  • 1 pound ripe yellow peaches, cut into wedges
  • 1 4-ounce burrata ball, removed from refrigerator 15 minutes before salad assembly.
  • ½ cup torn basil leaves
  • Maldon salt flakes
  • Avocado oil spray

Creamy Balsamic Dressing

  • 1 tablespoon quality olive oil
  • 2¼ teaspoons quality balsamic vinegar
  • 1 garlic clove, grated
  • ½ teaspoon dijon mustard
  • ¼ teaspoon maple syrup
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste


  • Preheat grill pan to med/high and preheat oven to 400°F
  • Start by making the dressing. Add all ingredients to a small bowl and give it a good whisk. Set aside for later use
  • Tear focaccia bread into small bite-sized pieces and add to a medium-sized mixing bowl. Drizzle olive oil and season with kosher salt. Mix well so that bread bites have an even coating of olive oil.
  • Place on a baking sheet and toast for 5 minutes or until bread is completely dried out and edges begin to brown. Remove from oven and set aside to cool.
  • Once grill pan gets hot, spray with avocado oil spray. Add peaches, cut-side down. Grill 2 minutes each side, or until each side begins to caramelize. Place on a plate and set aside.

Assemble Panzanella

  • In a salad bowl add grilled peaches and toasted bread bites. Top with fresh basil and add torn pieces of burrata. Drizzle dressing over bread bites and leave for 5 minutes to allow bread to absorb dressing and soften a bit (don’t worry, it won’t get mushy).
  • Top with Maldon salt flakes.