Tuscan Summer Stone Fruit, Tomato, and Burrata Panzanella Salad
This salad is packed full of fresh flavors
Servings: 6 servings
Calories: 525kcal
Ingredients
- 3 cups torn ciabatta bread
- 6 tablespoons olive oil, plus more for serving
- kosher salt and pepper
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 cup lightly torn fresh basil, plus more for serving
- 1 tablespoon chopped fresh oregano
- pinch of crushed red pepper flakes
- 2-3 peaches, nectarines, and or red plums sliced
- 1 heirloom tomato, quartered
- 1/2 cup pitted cherries
- 1/2 cup cherry tomatoes, halved if large
- 2 tablespoons toasted pine nuts
- 8 ounces burrata cheese, torn
Instructions
- 1. Preheat the oven to 425 degrees F. 2. On a baking sheet, combine the bread, 2 tablespoons olive oil, and a pinch of salt. Transfer to the oven and bake for 8-10 minutes or until the bread is toasted. 3. To make the vinaigrette. In a mason jar, combine the remaining 4 tablespoons olive oil, the red wine vinegar, lemon juice, basil, oregano, and a pinch of crushed red pepper flakes. Season to taste with salt and pepper.4. In a large salad bowl, combine the toasted bread, peaches, tomatoes, cherries, and pine nuts. Add the vinaigrette and toss well to combine. Let sit 5-10 minutes or cover and chill for up to overnight. 5. Break the burrata over the salad, drizzle lightly with olive and season with salt. Top with fresh basil. Enjoy!
Nutrition
Calories: 525kcal | Carbohydrates: 15g | Protein: 9g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 76mg | Potassium: 232mg | Fiber: 1g | Sugar: 6g | Vitamin A: 780IU | Vitamin C: 11.1mg | Calcium: 222mg | Iron: 0.9mg