Prepared by: Chef Jhonathan
Peach Panzanella Salad with California Burrata, Mint & Pistachios
This is one of my favorite summer salad I like to have for when I have friends and family over for a beautiful summer day bbq. I have made this salad a million times, and my guests and client love this salad and always ask for me to make it. I hope you enjoy making it as much as I do.
Equipment
- Knife and cutting board
- Large mixing bowl
- Serving platter or salad bowl and tongs
Ingredients
Croutons
- 4 oz (about 3 cups) ciabatta or baguette, preferably stale (cut into 1-inch cubes)
- 2 tablespoons extra-virgin olive oil (enough to lightly cover the bread cubes)
- 3/4 teaspoon kosher sea salt (enough to sprinkle over the bread cubes)
Veggies, with marinade
- 2 lbs very ripe tomatoes (preferably a mix of varieties and colors) (cut to bite-size pieces)
- 6 oz fresh burrata (slice into large-size pieces)
- 1/2 cup thinly-sliced red onion (about half a small onion)
- 2 cloves garlic (grated to a paste)
- 1 tablespoon red wine vinegar (more to taste)
- 1 tablespoon chopped fresh oregano or thyme (or a combination)
- 1 large pinch red pepper flakes (optional)
Dressing
- 1 tablespoon red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- black pepper (to taste)
- 4 tablespoons extra-virgin olive oil
Fruit and herbs
- 1/2 cup thinly-sliced English cucumbers
- 2 cups sliced yellow peaches
- 1/2 cup torn mint leaves
- 1/4 cup roughly chopped mint leaves
Garnish
- 1/2 cup pistachios (optional)
- 1 tablespoon capers (drained)
Instructions
Make the croutons
- Heat oven to 425 degrees.
- Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
Marinate the veggies
- In a large mixing bowl, add the tomatoes, burrata, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.
Make the dressing
- In a medium mixing bowl, combine 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste.
- While whisking constantly, slowly drizzle in the 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers and mint.
Assemble
- Toss everything together, mix well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.
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