Cherry and Peach Panzanella
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(6)
Ingredients
8 servings
- 12 ounces Burrata
- 2 Nectarines (cut into wedges)
- 2 Plums (cut into wedges)
- 2 Peaches (cut into wedges)
- 1 cups red cherries (pitted and halved)
- 1 cups Rainier cherries (pitted and halved)
- Maldon Sea Salt + Freshly cracked black pepper
- Basil for garnish
- 1/4 loaf ciabatta bread
- olive oil
- 2 garlic cloves (finely chopped)
- 1/4 cup champagne vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
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Preparation
Step 1
To make the croutons:
Step 2
Preheat the oven to 425 degrees F. Tear the ciabatta bread into bite sized pieces. Transfer to a baking sheet and drizzle with olive oil. Place the baking sheet into the oven and toast until the bread it crisp. Remove and use on the salad as needed.
Step 3
To make the Champagne Vinaigrette
Step 4
Combine everything in a small bowl and whisk to combine. Adjust salt and pepper as needed.
Step 5
To assemble
Step 6
In a large bowl, arrange the fruit, torn croutons and pieces of burrata cheese. Season with salt and pepper and drizzle with the vinaigrette. Top with basil.
Step 7
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