Grilled peach panzanella, toasted almonds and burrata
- July 2017
- Serves 8-10
- Hands-on 20 min, oven 15 min
Sweet peaches, toasted almonds and creamy burrata go into this gorgeous panzanella salad recipe. Easy-to-make and a worthy centrepiece – perfect for a barbecue.
A salty hit of pancetta also works well in a salad like this, try our peach, pancetta and mozzarella recipe.
- Vegetarian recipes
- 27g (6g saturated)
- 29.3g (7.5g sugars)
- 4 ripe peaches
- 30ml olive oil, plus extra to drizzle
- 500g stale bread, torn into large chunks
- 2 garlic cloves, lightly bashed with a rolling pin, skin on
- 1 red onion, very finely sliced
- 250g wild rocket leaves or watercress
- 250g good quality burrata
- Sea salt flakes
- 100g toasted almonds, crushed
- Small bunch fresh basil leaves
- 4 tbsp fresh tarragon leaves
- 60ml extra-virgin olive oil
For the dressing
- ½ peach, stoned
- 100ml olive oil
- 1 tbsp apple cider vinegar (or muscatel vinegar if you have it)
- ½ tsp caster sugar
- Juice ½ lemon
- Heat the oven to 180°C/160°C fan/gas 4. Cut the peaches in half and remove the stones. Cut each half into 3 equal pieces. Brush the peaches with olive oil and heat a griddle pan until smoking hot. Griddle the peaches for 3 minutes on each side until clear char lines appear. You may need to do this in batches.
- Put the torn bread and garlic on a baking tray, season with salt and pepper and drizzle with olive oil. Toast for 10-15 minutes until golden and crisp, tossing halfway through.
- For the dressing, whizz the ingredients together in a mini food processor until smooth. If you don’t have a food processor, mash the peach in a pestle and mortar, put it in a jar with the rest of the dressing ingredients, put the lid on tightly and shake vigorously.
- Put the sliced onion and a third of the dressing into a medium mixing bowl and toss together, then add the bread (discard the garlic).
- Assemble the salad on a platter by dotting the bread and onion around, then the peaches. Add the rocket/watercress and tear or spoon out the burrata over the plate, seasoning it with sea salt flakes. Scatter with the almonds and the herb leaves, then drizzle with the remaining dressing. Just before serving, drizzle with the extra-virgin olive oil.
If you’re serving this salad alongside a barbecue, grill the peaches over the coals for an extra smoky flavour.
If your peaches are under-ripe, immerse in boiling water for 20 seconds to soften them.
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