Believe it or not, there are some salads worth dreaming about. This burrata and stone fruit salad with panzanella is definitely one to look forward to all day.
We love this salad as a meal or as a side – build it in two separate dinner bowls as a standalone, or layer it onto a serving platter as a dinner party-worthy side. The burrata makes it filling, while the panzanella gives it just enough crunch to be super satisfying.
This is a great way to use whatever stone fruits are in season. We used peaches and apricots, but you could also add nectarines or plums depending on what you can find.
All it takes to make your new favorite summer meal is a few steps:
- Make the panzanella by toasting cubed bread with some olive oil. We used sourdough, but you could also use a baguette or leftover white bread. The crustier the better.
- Whisk up the world’s easiest dressing: olive oil, vinegar, dijon mustard, salt and pepper.
- Layer your salad with spring mix, stone fruit, onions, panzanella, pepitas (or any other crunchy topping you like), dressing, and burrata. We love to top this with a drizzle of balsamic reduction and salt and pepper so the burrata gets seasoned too.
There are lots of ways to riff on this salad. You could swap the spring mix for kale or spinach, use a different stone fruit, or swap mozzarella for the burrata if you can’t find it. The basic combination here is sweet + savory + tangy + creamy and it works really well.
We think you’ll also love our other salad recipes. Check them out here.
Let us know what you think of this summery burrata and stone fruit panzanella salad!
Burrata and Stone Fruit Panzanella Salad
Ingredients
- 2 cups cubed crusty bread sourdough or a baguette works well
- 1 tsp evoo
- ¼ cup evoo
- 2 tbsp red wine vinegar
- 1 tbsp dijon mustard
- ½ tsp salt
- 1 pinch freshly ground black pepper
- 4 cups mixed greens
- 1 cup sliced peaches or apricots fruits (any stone fruit works great)
- ⅛ red onion thinly sliced
- ¼ cup roasted pepitas (optional)
- 1 ball burrata
Instructions
- Make the panzanella: toss bread cubes with 1 tsp of olive oil and a pinch of salt. Toast in a toaster oven or oven at 400 degrees F for 8-10 minutes or until crispy and brown. Remove and set aside to cool.
- While bread is toasting, make the dressing by whisking together olive oil, vinegar, dijon mustard, salt and pepper in a small bowl (or shake in an airtight container) until totally combined.
- In two dinner bowls or one large serving bowl, layer greens, stone fruit of choice, red onion, pepitas, and panzanella. Drizzle dressing over the top. Slice your burrata in half and place on top of salad, cut side open. Optionally, drizzle with balsamic glaze and season with a pinch of salt and pepper.
