A panzanella salad is easily the most underrated summer side. It’s a great way to repurpose leftovers, is easy to assemble, and best of all, doesn’t have to be limited to just tomatoes. This hearty salad can translate well to a variety of other fruit and veg (my winter rainbow panzanella is proof). To celebrate the best of what summer has to offer, I developed this stone fruit-forward version. It’s the kind of dish you can make on a blazing hot summer night without breaking a sweat and still feel full and satisfied by the time you clean your plate.
This panzanella features grilled peaches, fresh cucumber, grilled sourdough bread, and plenty of creamy, drippy burrata cheese, all bathed in a maple-mustard dressing and topped with fresh basil. It’s tangy, herby, and creamy with a little bit of charred crunch from the grilled pieces of bread. Serve this alongside a platter of grilled butterflied drumsticks or grilled honey-lime corn for a meal that just begs to be eaten in a backyard.
Panzanella is best eaten the same day that it is assembled, but if you want to store the leftovers, keep the bread separate. Store the grilled bread in an airtight container at room temperature for up to 2 days, and store the rest of the salad in an airtight container in the refrigerator for up to 4 days.
Made this? Let me know how it went in the comments below.
