Description
The most summery of salads: juicy, ripe peaches, cherry tomatoes, bacon, burrata and a white balsamic vinaigrette!
Ingredients
Scale
- 4 to 5 slices thick-cut bacon, diced
- 8 ounces (about 3 cups) sourdough bread, cut into 1-inch cubes
- 2 fresh, ripe peaches, thinly sliced
- 4 ounces cherry tomatoes, halved
- 2 heads of fresh lettuce (I used 1 butterhead and 1 red leaf), cored and leaves removed
- 8 ounces fresh burrata, drained
- 10 to 12 large basil leaves, torn into bite-sized pieces
DRESSING:
- 1/2 cup extra-virgin olive oil
- 1/4 cup white balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon smooth Dijon mustard
- 1/2 teaspoon coarse-ground mustard (this is my favorite)
- 2 garlic cloves, finely minced and mashed to a paste
- 1/2 teaspoon red pepper flakes, or to taste
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate and reserve the bacon fat. Add the sourdough bread cubes to the skillet and cook, stirring frequently, until crisp and lightly golden brown. Season with kosher salt and freshly ground black pepper to taste. Set aside to cool.
- To make the dressing: Combine all of the ingredients in a small mixing bowl until emulsified. Season to taste with salt and pepper.
- To assemble the salad: Lay the lettuce leaves out on a large plate or platter. Add the bacon, bread cubes, sliced peaches, cherry tomatoes, burrata and basil leaves. Drizzle with a little dressing and serve the remaining dressing on the side.
Notes
Inspiration: Peach Panzanella Salad with Burrata and Bacon from The Pretty Dish by Jessica Merchant and from FoodieCrush
- Category: Salads