This Grilled Peach Panzanella Salad is the perfect summer dish using sweet stone fruit, juicy tomatoes and fresh burrata.
Grilled Peach Panzanella Salad
Don't you all think it's the best time to visit the farmers market? There is so much fresh produce to be found. I wanted to put together a salad from my local farmers market and coming up with this Grilled Peach Panzanella Salad was the best idea ever.
Also I have a surprise at the end of the post for you. You will just have to wait until you get to the end...
The Making of a Salad
The salad is filled with fresh arugula, basil, peaches, green tomatoes and some crunchy crispy bread. I like adding some cold buratta cheese to add some creaminess to the salad.
It's dressed with some garlic infused olive oil and walnut oil.
Then finished off with some balsamic vinegar reduction and honey. It's got sweet, salty, sour, crunchy and fresh. Plus that crusty bread just absorbs all the goodness. I love to save a few pieces at the end.
Grilled Peach Panzanella Salad Video
If you wanted to see how easy it is to put together this salad go and have a look at my first ever video shot and produced by Josh Wiseman. I have to say I hate, hate those tasty style overhead speed up videos. I wanted to capture cooking the way that it's intended. I love it when it's almost meditative where it's nice and slow and relaxing. That's how I want my videos to look. I wish I had Josh here all the time and now I need to figure out how to produce these videos myself. Have a watch and tell me what you think.
Ingredients
- 1 Loaf Crusty Sour Dough Bread
- 3 Peaches Sliced
- 3 Green Tomatoes Sliced
- 4 Cups Arugula
- 1 Cup Fresh Basil Leaves
- 1 Cup Microgreens
- ½ Cup Walnuts
- 1 Cup Burrata
- Garlic Infused Olive Oil
- Local Honey
- Balsamic Reduction
- Walnut Oil
- Salt
- Pepper
Instructions
Toast the Bread
- Pre-heat oven to 350 degrees and rip the loaf of bread into about one inch pieces. Drizzle the Garlic Infused Olive Oil over the bread and season with salt and pepper. Bake for about 10-12 minutes until golden brown and crisp. Set Aside.
Grill the Peaches
- Place the cut peaches in a bowl and drizzle with the Garlic Infused Olive Oil and season with salt and pepper. Heat a grill pan and place the peaches on the hot pan. Grill each side for about 2 minutes until it has caramelized. Set aside.
Make the Salad
- Place the arugula and basil on a large platter. Place the bread on the greens and then add the peaches and green tomatoes. Dot some of the burrata throughout the salad. Then sprinkle the walnuts.
Free Form Salad Dressing
- Drizzle the balsamic reduction all over the salad then follow with some walnut oil and local honey. Add the microgreens on top and serve.
For other summer recipes you can also try my Summer Nicoise Salad Platter, Herby Potato Salad or even my Farmers Market Nectarine Tartine.
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