Ingredients
Scale
- 2–3 peaches
- 12 oz. cherry tomatoes (different colors), cut in half
- ¼ cup small mint leaves
- ¼ cup small basil leaves
- ¼ small purple onion, thinly sliced
- ½ rustic bread, sliced, crust removed
- 1 tablespoon aged balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 burrata ball, drained
- 1 burrata ball, drained
- Black lava sea salt (optional)
Instructions
- 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. Place sporadically 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.
- Category: Dessert