Peach Panzanella Salad Recipe with Burrata

Creating the Perfect Peach Panzanella Salad Recipe

I still remember the first time I tried a peach panzanella. It was at a dusty roadside stand in Georgia where the peaches were so ripe they felt like they might burst if you looked at them too hard.

I brought a bag back to my cramped kitchen, tore up some leftover sourdough that was arguably too hard to eat, and tossed them together with a heavy splash of vinegar. The way the bread soaked up that golden peach nectar while staying crisp on the edges was a total revelation.

It wasn't just a salad, it was a texture playground.

Since then, I've made every mistake in the book. I've used soft sandwich bread (don't do it, it becomes mushy sponge) and I've skipped the "resting" phase, which is where the magic actually happens. Now, I make sure the sourdough gets a proper sizzle in the pan with plenty of olive oil.

That golden crust is your insurance policy against a soggy salad. It’s all about the contrast between the sharp, jagged bread and the yielding, silky fruit.

Why This Texture Harmony Works

Capillary Action: The irregular, large pores in sourdough act like tiny straws, pulling the dressing and fruit juices into the bread's center.

The Crust Shield: Frying the bread in 3 tbsp extra virgin olive oil creates a hydrophobic barrier that keeps the exterior firm while the inside softens.

Osmotic Draw: Salting the tomatoes and peaches early pulls out their cellular water, creating a flavorful "base juice" that replaces the need for heavy bottled dressings.

Choosing your method depends entirely on your fruit. If your peaches are rock hard, a quick sear in the pan will soften those fibers and coax out the sugars. However, if they are soft and fragrant, keep them raw to maintain that breezy, fresh profile.

Key Recipe Specifications

The Physics of Sourdough Absorption

When we use sourdough for this Peach Panzanella Salad Recipe, we are relying on its structural integrity. Unlike brioche or white loaf, sourdough has a high acid content and a strong gluten network that doesn't dissolve the second it touches liquid. We want that bread to put up a fight.

The interaction between the malic acid in the peaches and the acetic acid in the vinegar creates a bright, high toned flavor profile. To ground these sharp notes, we use a generous amount of fat from both the olive oil and the burrata.

Wholesome Ingredients and Substitutes

To make this Peach Panzanella Salad Recipe, you will need 1 lb of sourdough bread. I prefer tearing it by hand into 1 inch jagged chunks rather than cubing it with a knife. Those rough edges are essential for catching the minced shallots and mustard in the dressing. You'll also need 3 large ripe peaches (approx.

500g) and 1 lb of heirloom tomatoes.

For the aromatics and fats, grab 1/2 small red onion, 1 cup of fresh basil leaves, and 8 oz of fresh burrata or mozzarella di bufala. The dressing is a simple but punchy emulsion of 1/4 cup extra virgin olive oil, 2 tbsp white balsamic vinegar, 1 small shallot, 1 tsp dijon mustard, 1 tsp honey, and 1/2 tsp each of sea salt and black pepper.

If you find yourself out of white balsamic, you can easily pivot. This is actually quite similar to the bright, acidic balance found in my Healthy Homemade Salad recipe, which uses citrus to achieve a similar freshness.

Essential Kitchen Tools

You don't need a lot of gear for this salad, but a heavy skillet is non negotiable for the bread. I recommend a cast iron skillet (like a Lodge) because it retains heat perfectly, ensuring every jagged edge of your sourdough gets that golden sizzle.

A large wooden salad bowl is also helpful for tossing, as it gives you enough room to move the ingredients without bruising the delicate peach wedges.

Finally,, make sure you have a very sharp chef's knife. Heirloom tomatoes can be finicky, and a dull blade will tear the skin rather than slicing through. If your peaches are particularly soft, a serrated knife can actually be a lifesaver for getting clean wedges without squishing the fruit.

step-by-step Cooking Guide

1. Prep the sourdough. Tear 1 lb sourdough bread into 1 inch jagged chunks. Note: Hand tearing creates more surface area for the dressing to cling to.
2. Toast the bread. Heat 3 tbsp extra virgin olive oil in a large skillet over medium high heat. Add bread and 1/2 tsp sea salt, tossing for 8 minutes until golden and shatter crisp.
3. Macerate the fruit. Place 3 large ripe peaches (wedges) and 1 lb heirloom tomatoes (wedges) in a large bowl. Sprinkle with a pinch of salt and let sit for 10 minutes until a pool of juice forms.
4. Whisk the dressing. Combine 1/4 cup extra virgin olive oil, 2 tbsp white balsamic vinegar, 1 minced shallot, 1 tsp dijon mustard, 1 tsp honey, and 1/2 tsp black pepper. Whisk until velvety and thick.
5. Soften the onion. Add 1/2 small thinly sliced red onion to the dressing bowl. Note: The acid in the vinegar mellows the onion's sharp "onion y" bite.
6. Combine components. Add the toasted bread to the bowl with the tomatoes and peaches. Pour the dressing over everything and toss gently.
7. Infuse the herbs. Fold in 1 cup of torn fresh basil leaves. Scent should be floral and peppery.
8. Add the cream. Place 8 oz fresh burrata on top. Break the skin with a knife until the creamy interior spills out.
9. Final Rest. Let the salad sit for 10 minutes. Texture should be softened but not mushy.

Chef's Tip: If you are serving this for a party, keep the bread and the fruit separate until 15 minutes before eating. This ensures you get that perfect "chewy crisp" balance rather than a soggy mess.

Troubleshooting and Common Fixes

Why is my bread mushy?

This usually happens if the bread wasn't toasted enough or if the salad sat for too long. Sourdough needs to be properly dehydrated in the pan. If you feel the bread is too soft, you can try "double toasting" it or even using bread that is three or four days old.

Why are my peaches flavorless?

If you are making this out of season, peaches can be a bit bland. To fix this, increase the honey in the dressing by half a teaspoon or give the peaches a quick sear in the skillet to concentrate their sugars through caramelization.

Common Mistakes Checklist ✓ Tear the bread by hand instead of using a knife for better texture. ✓ Use white balsamic or champagne vinegar to avoid discoloring the peaches. ✓ Never refrigerate the tomatoes; keep them at room temperature for the best flavor.

✓ Let the bread cool slightly before tossing with the fruit to prevent wilting the basil.

Clever Seasonal Flavor Variations

This salad is highly adaptable. If you want a more substantial meal, adding some grilled protein is a great move. For a different vibe, you could look at my Bank Holiday Bliss recipe for inspiration on how to incorporate crunchier vegetables like radishes or snap peas into a bread based salad.

• Grilled Peach Panzanella: Brush the peach wedges with oil and grill for 3 minutes per side before tossing. This adds a smoky dimension that pairs beautifully with the sourdough.
• Tomato Peach Panzanella with Protein: Add 1 cup of cooked chickpeas or some crispy pancetta bits for a salty, savory boost.
• Vegan Panzanella: Swap the burrata for a cashew based "mozzarella" or simply add extra avocado for that necessary creamy fat.

Adjusting for Different Groups

When you need to scale this recipe, it's fairly straightforward. If you're cutting it in half for a solo lunch, just use a smaller pan for the bread. If you're doubling it for a big backyard bash, work in batches when toasting the sourdough to avoid overcrowding the pan, which would lead to steaming rather than browning.

For a quick shortcut, you can use high-quality store-bought sourdough croutons, but be careful as they are often seasoned with garlic or herbs that might clash with the delicate peach. If you want a different carb base, you might enjoy the textures in my Basic Noodle Salad recipe as a refreshing alternative.

Myths about Summer Bread Salads

One common misconception is that you must use stale bread. While stale bread is traditional, fresh sourdough that has been properly toasted in a pan works just as well, if not better, because it retains a tender crumb inside a crisp shell.

Stale bread can sometimes be "dusty" or hard all the way through, which isn't always pleasant.

Another myth is that you need a huge variety of ingredients. A true panzanella is about the bread and the juice. Adding too many "extras" like cucumbers or bell peppers can dilute the primary relationship between the peach and the sourdough. Keep it focused.

Storage and Sustainability Secrets

Storage: This salad is best enjoyed within 2 to 4 hours of assembly. However, if you have leftovers, they will keep in the fridge for about 24 hours. The bread will be very soft more like a savory bread pudding but the flavors will be deeply melded.

I do not recommend freezing this dish, as the tomatoes and peaches will lose their structural integrity.

Zero Waste: Don't throw away those peach pits or tomato scraps! You can simmer peach pits with a bit of sugar and water to make a quick peach syrup for cocktails. Any "ugly" tomato ends can be blended into a quick vinaigrette for your next meal.

If the bread is truly too hard to even tear, pulse it in a food processor for coarse breadcrumbs and store them in the freezer.

Plating and Aesthetic Flourishes

To make this look as good as it tastes, use a shallow platter rather than a deep bowl. This prevents the bread at the bottom from getting crushed and keeps the burrata visible. Start with a base of the dressed bread and tomatoes, then tuck the peach wedges into the gaps.

Tear the basil at the very last second and scatter it liberally. The bright green against the orange peaches and red tomatoes is stunning. Finally, break the burrata right in the center so the cream pools outward, touching as many pieces of bread as possible.

A final crack of black pepper and a tiny drizzle of your best olive oil will make the whole dish shimmer under the dinner lights.