Peachy Panzanella

  • Author: Sprinkles & Sea Salt


Toasted Bread

4 cups sour dough bread, sliced into cubes

2 tbsp olive oil

1/2 tsp salt


2 large yellow peaches, pitted and sliced

1.5 cups mini heirloom tomatoes*, halved

1 large avocado, peeled, pitted and chopped

2 ears of corn, cut off the cob

1/4 cup red onion, sliced thin

toasted bread

1/4 cup olive oil

2 tbsp lemon juice

1 tsp flakey sea salt

1/2 cup fresh basil, chopped

4oz burrata cheese


Toasted Bread

Heat oven to 300°F

In a large bowl toss the bread with the olive oil and salt

Spread the bread on a baking sheet in a single layer

Bake for 12 minutes

Remove bread from oven and set aside to cool**


In the same large bowl you tossed the bread in, add the peaches, tomatoes, avocado, corn and red onion, toss

Add the cooled, toasted bread, toss

In a small bowl, whisk together the olive oil and lemon juice, pour over the salad

Sprinkle with the flakey sea salt and add the basil, toss

Slice the burrata and add the creamy inside into the salad, mix

Slice the rest of the cheese into bite sized pieces, add to the salad, toss

Serve within the next 4 hours***



*or cherry tomatoes

**bread will harden

***the bread will soften as it sits in the juices of the salad, you don’t want to let it sit for too long that it gets too mushy