Panzanella aux pêches et à la burrata

Ingrédients

• 3 heaping cups bite-sized torn focaccia, day-old or few days old
• Quality olive oil
• Kosher salt
• 1 pound ripe yellow peaches, cut into wedges
• 1 4-ounce burrata ball, removed from refrigerator 15 minutes before salad assembly.
• 1/2 cup torn basil leaves
• Maldon salt flakes
• Avocado oil spray
• 1 tablespoon quality olive oil
• 2 1/4 teaspoons quality balsamic vinegar
• 1 garlic clove, grated
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon maple syrup
• Kosher salt, to taste
• Freshly cracked black pepper, to taste

Préparation

1. 1

   Preheat grill pan to med/high and preheat oven to 400°F

2. 2

   Start by making the dressing. Add all ingredients to a small bowl and give it a good whisk. Set aside for later use

3. 3

   Tear focaccia bread into small bite-sized pieces and add to a medium-sized mixing bowl. Drizzle olive oil and season with kosher salt. Mix well so that bread bites have an even coating of olive oil.

4. 4

   Place on a baking sheet and toast for 5 minutes or until bread is completely dried out and edges begin to brown. Remove from oven and set aside to cool.

5. 5

   Once grill pan gets hot, spray with avocado oil spray. Add peaches, cut-side down. Grill 2 minutes each side, or until each side begins to caramelize. Place on a plate and set aside.

6. 6

   --- Assemble Panzanella ---

7. 7

   In a salad bowl add grilled peaches and toasted bread bites. Top with fresh basil and add torn pieces of burrata. Drizzle dressing over bread bites and leave for 5 minutes to allow bread to absorb dressing and soften a bit (don’t worry, it won’t get mushy).

8. 8

   Top with Maldon salt flakes.