Sweet & Summery Peach Panzanella Salad Recipe — Eat This Not That

Name: Sweet & Summery Peach Panzanella Salad Recipe — Eat This Not That
Ingredients: 1/3 cup olive oil; 1/4 cup red wine vinegar; 2 garlic cloves, minced; 1 tsp dijon mustard; 1/2 tsp kosher salt; Cracked black pepper; 3 tbsp extra virgin olive oil; 1 small baguette, ciabatta, or Sperlonga loaf, cut into 1-inch pieces (about 8-10 cups); 2 medium heirloom or Roma tomatoes, cut into 1-inch cubes; 2 Persian cucumber, half into ½ inch pieces; 1/2 small red onion, thinly sliced; 2 medium peaches, sliced; 1 cup fresh basil leaves, thinly sliced and loosely packed + whole leaves for topping; 4 ounces (1 ball) fresh burrata, torn

www.eatthis.com

Topped with creamy burrata cheese, this peach Panzanella salad is the perfect dish to share at your next cookout!

View full recipe on www.eatthis.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.eatthis.com.

Share this recipe:

Cooking tools:

Whisk
Mixing bowl
Saute pan
Stove
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Wooden spoon
Tongs
Serving platter
Pepper mill
Spatula

Ingredients

1/3 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
1 tsp dijon mustard
1/2 tsp kosher salt
Cracked black pepper
3 tbsp extra virgin olive oil
1 small baguette, ciabatta, or Sperlonga loaf, cut into 1-inch pieces (about 8-10 cups)
2 medium heirloom or Roma tomatoes, cut into 1-inch cubes
2 Persian cucumber, half into ½ inch pieces
1/2 small red onion, thinly sliced
2 medium peaches, sliced
1 cup fresh basil leaves, thinly sliced and loosely packed + whole leaves for topping
4 ounces (1 ball) fresh burrata, torn