peach panzanella salad with burrata and bacon

Putting my own summer twist on the traditional panzanella salad! Typically, panzanella salad is made with a light vinaigrette, toasted ciabatta bread, tomatoes, cucumbers, herbs, and mozzarella. Instead of mozzarella, I thought I'd change it up a bit and substitute burrata. Of course, you could use regular mozzarella or even ricotta, whichever you prefer (there's ~no rules~). I also used sourdough instead of ciabatta, just because I had it on hand. And the peaches...a must - just for a little sweetness.

This salad is super easy to make (took me not even 15 minutes)! It's perfect for summer dinner parties, Father's Day, the 4th of July, cookouts...need I say more...

also. heirloom szn.

Fry the bacon and toast the sourdough.

Heat up the olive oil in a large skillet over medium high heat. Add the bacon and fry until slightly crispy. Transfer to a paper towel lined plate and set aside. Crumble the bacon. Add the torn sourdough bits to the same pan and toast them on all sides until golden. Set aside on a plate and sprinkle with flaky sea salt.

Assemble the salad.

In a salad bowl or serving plate, place the torn lettuce, toasted bread, peach slices, tomatoes, and burrata. Top with the crumbled bacon (adds a nice salty kick).

Make the vinaigrette.

Add all of the ingredients to a jar fitted with a lid and shake until well-combined. Drizzle the vinaigrette over the salad and garnish with some basil leaves. Serve and enjoy!

If you make this peach panzanella salad with burrata and bacon, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don't forget to also tag me on Instagram!

THE RECIPE

peach panzanella salad with burrata and bacon

INGREDIENTS

SALAD

4 slices bacon, crumbled
2 tablespoons extra virgin olive oil, plus more for drizzling
2 cups sourdough bread, torn
2 peaches, thinly sliced
5 cups red leaf butter lettuce or arugula
1/2 cup cherry tomatoes, halved if large
1 heirloom tomato, quartered
8 ounces fresh burrata cheese, at room temperature
fresh herbs, for serving, such as basil

CHAMPAGNE VINAIGRETTE

1/2 cup extra virgin olive oil
1/4 cup champagne vinegar
1 teaspoon dijon mustard
1-2 cloves garlic, grated
1 pinch crushed red pepper flakes, or to taste
kosher salt and black pepper, to taste

INSTRUCTIONS

Heat the olive oil in a skillet over medium-high heat. Add the bacon and fry until slightly crispy. Transfer the bacon to a paper towel lined plate to drain and cool, then crumble into pieces. Add the torn sourdough bits to the same pan and toast on all sides until golden. Transfer to a plate or bowl to cool and sprinkle with flaky sea salt.
Assemble the salad. Place the torn lettuce, bread, peach slices, tomatoes, and burrata on a serving plate or bowl. Top with the crumbled bacon and some basil leaves.
Make the vinaigrette. Add all of the ingredients to a jar with a fitted tight lid. Shake until well emulsified. You can reserve the extra dressing by storing it in the refrigerator for 1-2 weeks. Drizzle the vinaigrette onto the salad. Serve and enjoy!

zafood