PRINTABLE RECIPE
Grilled Peach & Burrata Summer Panzanella
Summer salads should feel effortless, colorful, and full of fresh seasonal ingredients. This Grilled Peach & Burrata Panzanella combines smoky grilled sourdough, caramelized peaches, creamy burrata, peppery arugula, and crunchy toasted nuts, all finished with a sweet and spicy hot honey balsamic drizzle. It’s vibrant enough for entertaining yet simple enough to make for a slow summer lunch.
Ingredients
For the Salad
- 1 large sourdough loaf, cut into thick slices
- 3 large ripe peaches, halved and pitted
- 8 oz burrata
- Arugula
- ½ cup fresh basil leaves
- ¼ cup toasted pistachios, roughly chopped (or toasted sliced almonds)
- Flaky sea salt
- Freshly cracked black pepper
- Olive oil
Hot Honey Balsamic Drizzle
- ¼ cup balsamic vinegar
- 3 tbsp honey
- ¼ tsp red pepper flakes
Instructions
- Make the Hot Honey Balsamic
In a small saucepan, combine the balsamic vinegar, honey, and red pepper flakes. Bring to a gentle simmer over medium heat and cook for 5–7 minutes, or until slightly thickened and glossy. Set aside to cool while preparing the remaining ingredients.
- Grill the Sourdough
Brush both sides of the sourdough slices generously with olive oil. Grill over medium heat for 2–3 minutes per side, until lightly charred. Allow the bread to cool slightly, then tear it into rustic 1½–2-inch chunks.
- Grill the Peaches
Brush the cut sides of the peaches lightly with olive oil. Place them cut-side down on the grill and cook for 3–4 minutes, until caramelized with distinct grill marks.
Slice each peach half into wedges.
- Assemble the Salad
On a large serving platter, spread a layer of arugula. Scatter the grilled sourdough pieces over the greens. You don’t need to use the entire loaf, about three-quarters is usually perfect, and you can serve extra grilled slices on the side if desired.
Arrange the grilled peach wedges evenly throughout. Tear the burrata into large pieces and nestle it between the peaches and bread. Scatter whole basil leaves along with a few thinly sliced basil ribbons across the salad. Drizzle generously with the hot honey balsamic.
Sprinkle over the toasted pistachios or almonds. Finish with flaky sea salt, freshly cracked black pepper, and a final drizzle of good-quality olive oil.