TOMATO HATERS—MY PEACH PANZANELLA WITH BURRATA WAS MADE FOR YOU

A panzanella salad is easily the most underrated summer side. It’s a great way to repurpose leftovers, is easy to assemble, and best of all, doesn’t have to be limited to just tomatoes. This hearty salad can translate well to a variety of other fruit and veg (my winter rainbow panzanella is proof). To celebrate the best of what summer has to offer, I developed this stone fruit-forward version. It’s the kind of dish you can make on a blazing hot summer night without breaking a sweat and still feel full and satisfied by the time you clean your plate.

This panzanella features grilled peaches, fresh cucumber, grilled sourdough bread, and plenty of creamy, drippy burrata cheese, all bathed in a maple-mustard dressing and topped with fresh basil. It’s tangy, herby, and creamy with a little bit of charred crunch from the grilled pieces of bread. Serve this alongside a platter of grilled butterflied drumsticks or grilled honey-lime corn for a meal that just begs to be eaten in a backyard.

Panzanella is best eaten the same day that it is assembled, but if you want to store the leftovers, keep the bread separate. Store the grilled bread in an airtight container at room temperature for up to 2 days, and store the rest of the salad in an airtight container in the refrigerator for up to 4 days.

Made this? Let me know how it went in the comments below.

Yields: 4 servings

Prep Time: 10 minutes

Total Time: 25 minutes

Ingredients

• 2

  garlic cloves, grated

• 1 tbsp.

  Dijon mustard

• 1 tbsp.

  fresh lemon juice

• 1 tbsp.

  fresh thyme

• 1 tbsp.

  maple syrup

• 8 tbsp.

  extra-virgin olive oil, divided, plus more for grill

• Kosher salt

• Freshly ground black pepper

• 1/2

  red onion, thinly sliced

• 2

  Persian cucumbers, thinly sliced into half-moons

• 6

  peaches, sliced into 1/2"-thick wedges

• 8 oz.

  sourdough bread, sliced 1" thick

• 3

  (2-oz.) burrata balls

• Flaky sea salt

Directions

1. In a medium bowl, stir garlic, mustard, lemon juice, thyme, and syrup until combined. While whisking, drizzle in 4 Tbsp. oil until smooth and emulsified; season with kosher salt and pepper. Add onion and cucumbers and toss to coat.&/li>
2. Prepare a grill for medium heat; preheat 5 minutes. Clean and oil grates. In a large bowl, drizzle peaches with 2 Tbsp. oil; season with 1/2 tsp. kosher salt and toss to coat.
3. Arrange peaches on grill flesh side down and grill, turning halfway through, until charred but not burnt, 1 to 2 minutes per side. Transfer to a plate.
4. Drizzle bread slices all over with remaining 2 Tbsp. oil. Grill, turning frequently, until charred on the edges and golden brown between grill marks, 2 to 3 minutes per side. Transfer to another plate. Let cool slightly, then tear bread into 3/4" to 1" pieces.
5. On a large platter, arrange peaches, cucumbers, onions, and bread pieces. Tear open burrata balls and arrange on salad. Drizzle with remaining dressing from bowl with peaches; season with sea salt and pepper.
6. Make Ahead: Dressing can be made 3 days ahead. Store in an airtight container and refrigerate.

2025-07-11T14:02:28Z