Peach Panzanella with Burrata

Ingredients

• About 150 g (3 heaping cups)day-old or a few-days-old focaccia, torn into bite-sized pieces
• To tastegood-quality olive oil
• To tastekosher salt
• 454 g (1 lb)ripe yellow peaches, cut into wedges
• 113 g (1 ball, 4 oz), taken out of the fridge 15 minutes before assemblingburrata
• About 10 g (½ cup)basil leaves, torn
• To tasteMaldon salt flakes
• As neededavocado oil spray
• 15 ml (1 tablespoon)good-quality olive oil
• 11.25 ml (2¼ teaspoons)good-quality balsamic vinegar
• 1 clove, gratedgarlic
• 2.5 ml (½ teaspoon)Dijon mustard
• 1.25 ml (¼ teaspoon)maple syrup
• To tastekosher salt
• To tastefreshly cracked black pepper

Instructions

1. 1

   Heat the grill

   Preheat a grill pan over medium-high heat and heat the oven to 200°C (400°F).

2. 2

   Whisk the dressing

   Put the dressing ingredients in a small bowl and whisk thoroughly. Set it aside.

3. 3

   Season the focaccia

   Tear the focaccia into bite-sized pieces and place them in a medium mixing bowl. Drizzle with olive oil, season with kosher salt and toss until evenly coated.

4. 4

   Toast the bread

   Spread the focaccia on a baking sheet and toast for 5 minutes, or until completely dried out with the edges beginning to brown. Take it out of the oven and set aside to cool.

5. 5

   Grill the peaches

   When the grill pan is hot, coat it with avocado oil spray. Place the peaches cut-side down and grill for 2 minutes per side, until each side starts to caramelise. Transfer to a plate and set aside.

6. 6

   Assemble the salad

   Put the grilled peaches and toasted focaccia in a salad bowl. Add the basil and torn pieces of burrata, then drizzle the dressing over the bread. Leave for 5 minutes so the focaccia can absorb the dressing and soften slightly.

7. 7

   Finish with salt

   Scatter Maldon salt flakes over the salad.

What is peach panzanella?

Panzanella is an Italian bread salad traditionally made with tomatoes and stale bread. This American summer version swaps in grilled peaches, pairing their sweet, lightly charred flavour with focaccia and burrata.

Toasting the bread first gives it structure, while a short rest with the dressing lets it soften without losing all its texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 18g protein, 70g carbs, 29g fat.

The focaccia and peaches provide most of the carbohydrates, while burrata contributes protein and much of the saturated fat. Olive oil adds further fat, and the dressing and salt contribute to the sodium. To balance the plate, serve it with a green salad or extra non-starchy vegetables.

Why use day-old focaccia?

Dry bread toasts more readily and can absorb dressing without turning immediately soggy. Focaccia also brings a savoury, olive-oil-rich base to balance the fruit.

Fresh focaccia works too, but it may need a little longer in the oven to dry out; watch for browned edges and a firm feel.

Grilling ripe peaches

Ripe yellow peaches bring plenty of juice and sweetness. Cut them into wedges and place the cut sides against a properly heated, lightly oiled pan to encourage caramelisation.

Give each side about 2 minutes, as directed, and lift the wedges once they have begun to colour. Very soft peaches may need careful handling so they keep their shape.

Getting the dressing right

Balsamic vinegar provides acidity, while Dijon mustard helps the dressing come together with the oil. Garlic adds savoury depth, and a small amount of maple syrup rounds off the sharpness.

Whisk the ingredients thoroughly before pouring the dressing over the bread. The focaccia will take up some of it during the 5-minute rest.

Burrata and basil

Taking the burrata out of the fridge 15 minutes before assembling helps it lose some of its chill. Tear it into pieces and distribute them over the salad so each serving gets some creamy centre.

Add the torn basil at assembly for a fresh, fragrant contrast to the warm grilled fruit and toasted bread.

Serving and timing

The recipe takes 25 minutes in total, with the oven and grill pan heating while you prepare the dressing and bread. Keep an eye on the focaccia during its 5-minute toast and grill the peaches once the pan is hot.

Serve soon after the 5-minute resting period, while the bread still has some bite. This salad works as a light main for two or as a side alongside simply cooked chicken or fish.

Recipe notes & tips

• Use a tray large enough to spread the focaccia pieces out so they toast rather than steam.
• Let the grill pan heat properly before adding the peaches for better caramelisation.
• Whisk the dressing until the oil and vinegar are well combined.
• Tear the burrata over the salad so its creamy centre is shared between portions.
• Add the Maldon salt flakes just before serving to keep their crisp texture.

Variations

• Add tomatoes: Fold in ripe cherry tomatoes for a more traditional panzanella note.
• Use nectarines: Grill ripe nectarines in place of the peaches.
• Swap the bread: Use day-old crusty bread if focaccia is unavailable.
• Add rocket: Scatter peppery rocket over the salad with the basil.
• Try another vinegar: Use red wine vinegar instead of balsamic for a sharper dressing.

Common mistakes to avoid

• Using very fresh bread: It can stay soft in the centre; toast it until dry with lightly browned edges.
• Crowding the grill pan: The peaches may cook unevenly; grill them in batches if needed.
• Turning peaches too soon: They may stick or tear; let each cut side grill for about 2 minutes.
• Dressing too early: The bread can lose its texture; toss the salad shortly before serving and rest it for just 5 minutes.
• Serving the burrata fridge-cold: Take it out 15 minutes before assembling as the recipe specifies.

How to store

Store leftovers covered in the fridge and eat within 1 day; the bread will soften as it sits. This salad is best served fresh, and reheating is not recommended because it can affect the burrata and basil.

Frequently asked questions