Cherry and Peach Panzanella
User Reviews
5
Cherry and Peach Panzanella
Description
The salad starts with torn ciabatta bread toasted in olive oil until crisp, forming rustic croutons that add a crunchy contrast to the soft fruit and cheese. Mixed wedges of nectarines, plums, peaches, and both red and Rainier cherries bring a variety of sweet and tart flavors. Fresh burrata cheese adds rich creaminess throughout.
A Champagne vinaigrette whisked from champagne vinegar, fresh lemon juice, honey, finely chopped garlic, salt, pepper, and extra virgin olive oil dresses the salad, enhancing brightness and tying the components together with a balanced acidity and subtle sweetness.
Garnished with fresh basil, the salad offers a refreshing and summery combination, ideal as a light lunch or side dish. Using ciabatta or similar rustic breads provides the right texture and soak-up for the vinaigrette without becoming soggy.
Ingredients
- 12 ounces burrata cheese
- 2 nectarines cut into wedges
- 2 plum cut into wedges
- 2 peaches cut into wedges
- 1 cups red cherries pitted and halved
- 1 cups Rainier cherries pitted and halved
- sea salt Maldon sea salt, freshly cracked black pepper
- black pepper Maldon sea salt, freshly cracked black pepper
- basil for garnish
For the torn croutons
- ¼ ciabatta bread loaf
- olive oil
For the Champagne Vinaigrette
- 2 garlic finely chopped, cloves
- ¼ cup champagne vinegar
- 2 tablespoons lemon juice fresh
- 2 tablespoons honey
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- ½ cup extra virgin olive oil
Instructions
To make the croutons:
- 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.
To make the Champagne Vinaigrette
- Combine everything in a small bowl and whisk to combine. Adjust salt and pepper as needed.
To assemble
- 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.
Notes
- Ciabatta bread works well for the croutons, but similar rustic breads like French or sourdough can be used with equally good results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 225mg | 9% |
| Potassium | 171mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 607IU | 12% |
| Vitamin C | 10mg | 11% |
| Calcium | 235mg | 24% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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