Lunch: Peach Panzanella with Burrata

Recipe by Anna Watson Carl The bread salad gets a delish upgrade with peaches instead of tomatoes.

This recipe includes superfoods such as:

Basil

Health benefits of Peach Panzanella with Burrata

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1/2 red onion, thinly sliced (1 cup)
1/2 c. white balsamic vinegar
1/2 loaf ciabatta, cut in 1 1/2" cubes (4 cups)
1/2 c. extra-virgin olive oil, divided
kosher salt
Black pepper
8 small (or 4 large) ripe peaches, sliced 1/2"-thick (8 cups
1/2 c. torn basil leaves, plus more for serving
1 8 ounce ball burrata

Instructions

Preheat oven to 425 degrees F.
Combine red onion and balsamic vinegar in a small bowl; set aside.
On a baking sheet, toss bread cubes in 1 tablespoon olive oil and season with salt. Bake until crisp but not brown, 5 minutes. Let cool.
Gently toss peaches with 1 tablespoon olive oil and season with salt and pepper. Heat grill or grill pan over medium-high heat. Working in batches, grill peaches until slightly charred, 2 to 3 minutes, then flip and grill 2 minutes more. Transfer to a large baking sheet to cool.
Pour off 1/4 cup balsamic vinegar from marinated onions and add to a large bowl. Whisk in 6 tablespoons olive oil and season with salt and pepper.
Strain onions, discarding remaining vinegar, and add onions, bread cubes, peaches, and basil to large bowl. Gently toss with vinaigrette.
Divide panzanella onto 4 plates and top each with burrata. Garnish with basil and a drizzle of olive oil.

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