Go Back
+ servings

Peach, Heiroom Tomato, + Burrata Panzanella Salad

What Annie's Eating
No ratings yet
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Appetizer
Servings 10


  • 1 and 1/2 lb Ripe peaches cut into wedges
  • 1 and 1/2 lb Ripe heirloom tomatoes sliced into wedges or bite sized pieces
  • 8 Ounces burrata cheese
  • 1/2 small baguette torn or sliced into bite size pieces
  • Olive Oil
  • Flaky Sea salt
  • Freshly Cracked black pepper
  • Fresh Basil
  • Squeeze of lemon juice


  • Preheat the oven to 425* F. Toss the baguette pieces in enough olive oil to coat, and spread onto a baking sheet. Season generously with salt and pepper, and bake until slightly golden brown. Remove from heat and set aside.
  • While the croutons are toasting, slice the tomatoes and the peaches.
  • Arrange the tomatoes, peaches, and croutons on a large platter or in a large serving bowl. Break up the burrata cheese and arrange the pieces on top of the salad. Top with a generous drizzle of olive oil, flaky salt, freshly cracked black pepper, a squeeze of lemon juice, and freshly chopped basil.
Tried this recipe?Let us know how it was!