Summer Peach and Cherry Panzanella Salad
  • 4 Cups of ciabatta bread cubes
  • Olive oil
  • Salt + pepper
  • 5 Peaches, sliced
  • 2 Cups of cherries, pitted & halved
  • ½ Cup of walnuts
  • 5-6 Bacon strips, cooked and crumpled
  • ½ Red onion, thinly sliced
  • 5 Basil leaves, thinly sliced
  • 2 Balls of burrata cheese

For the dressing:

  • ¼ Cup of balsamic vinegar
  • ¾ Cup of olive oil
  • 1 Tablespoon of brown sugar
  • 3 Garlic cloves, minced
  • ½ Teaspoon of kosher salt
  • ¼ Teaspoon of black pepper
  1. Preheat oven to 425 degrees Fahrenheit.
  2. On a sheet pan, toss together bread cubes with a light drizzle of olive oil and a few pinches of salt and black pepper. Bake for 6-8 minutes or until golden brown. Remove from baking sheet and set aside.
  3. Place all of the dressing ingredients in a seal tight jar or mason jar and shake until dressing is emulsified, about 30 seconds. Place into the refrigerator until salad is ready to serve.
  4. In a large bowl or platter, toss together bread cubes, peaches, cherries, walnuts, bacon, red onion and basil leaves. Tear apart the burrata balls and evenly disperse on top of panzanella. Dress salad with vinaigrette 20 minutes before serving.