Peach, Cherry Tomato Panzanella with Burrata Cheese
Do you miss summer yet? With this cold and rainy weather in New York, I feel as if it’s been gone forever. While seasonally I’m so late posting this recipe, this Italian Panzanella salad is guaranteed to brighten up your weekend brunch or dinner even on the gloomiest rainiest autumn day. Peaches are still widely available in our supermarkets and if you live on the West Coast then you can get the freshest ones , probably picked that day. Lightly drizzle them in olive oil and season with salt and pepper. Grill the peaches until the marks are prominent but don’t let the fruit get mushy. Grilled peaches are great with a pork chops in the summer or in a sundae or alone. Grill or roast cherry tomatoes and drizzle with olive oil. Mix them up and once again drizzle them with good quality extra-virgin olive oil and aged balsamic vinegar. Add croutons and tear burrata with your fingers into small chunks and throw them on top. The result of this combination of flavors is mouthwatering. Try the croutons after they’ve absorbed some of the peach and tomato juices as well as olive oil and the balsamic – they taste heavenly! Season your salad with some coarse grain salt (that will add some crunch) and enjoy once more the taste of the bygone summer!
To grill peaches: Split peaches in half, place them into a bowl. Drizzle peaches with olive oil, season lightly with salt and freshly ground black pepper.
Grill for 5 minutes or until soft and grilled marks are seen. Let cool, dice peaches into 1-inch pieces. Set aside.
To roast tomatoes: Preheat oven to 350 F. Drizzle baking dish with olive oil lightly, scatter tomatoes on top. Season with salt and freshly ground black pepper. Bake for 15 minutes. Set aside.
To make croutons: Cut bread slices into 1½-inches cubes, place them on baking sheet, and drizzle with lemon juice lightly, season with sea salt. Bake for 10 minutes in the oven or until golden and light.
To make panzanella: On a large platter, transfer diced peaches; scatter tomatoes and croutons on top. Add sliced onion. Tear burrata cheese into bite-size pieces with your fingers and place sporadically on top of the salad. Drizzle with extra-virgin olive oil and aged balsamic vinegar. Season with black lava sea salt on top. Scatter mint and basil leaves on top.Print