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Tomato & Stone-Fruit Panzanella With Burrata


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  • 2 cups torn sourdough, ciabatta or country bread
  • 6 tablespoons olive oil, plus more for drizzling
  • Salt and freshly ground black pepper
  • 1 1/4 pounds heirloom tomatoes, cut into 1/2-inch wedges
  • 1 large white peach or nectarine, cut into 1/2-inch wedges
  • 1/4 cup thinly sliced basil
  • 1 small shallot, thinly sliced
  • 1 teaspoon Sherry vinegar
  • 2 balls burrata (about 1 pound total)


Servings 4
Adapted from


Step 1

Preheat oven to 375 degrees. Spread croutons across a medium baking sheet and toss with 4 tablespoons olive oil, salt and pepper. Bake croutons, tossing halfway through, until golden and crisp on all sides, about 13 minutes.

Meanwhile in a large bowl, toss together tomatoes, peaches and basil. Season with salt and let sit to allow flavors to meld, about 10 minutes. Place shallots in a small bowl and cover with ice water. Let shallots crisp, about 8 minutes, then remove them from water. Blot shallots dry and set them aside.

Just before serving, toss shallots, croutons, remaining 2 tablespoons olive oil and vinegar with tomato-peach mixture. Season with extra salt and let croutons absorb some of the fruits’ juices, about 5 minutes. Distribute salad among 4 plates and place ½ a ball of burrata on each plate. Season cheese with a pinch of salt and drizzle with additional olive oil. Serve immediately.

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