Panzanella Salad Recipe
Heirloom tomatoes, grilled peaches, burrata, focaccia croutons, herbs, elderflower vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Focaccia Croutons
Preheat the oven to 375°F (190°C). Cut the focaccia into cubes and toss with olive oil, salt, and pepper. Spread on a baking sheet and bake for 10-15 minutes, or until golden brown and crispy. Let cool.
- 2
- 3
Prepare the Vinaigrette
In a small bowl, whisk together the elderflower syrup, olive oil, red wine vinegar, salt, and black pepper until well combined.
- 4
Assemble the Salad
In a large bowl, combine the heirloom tomatoes (cut into wedges), grilled peaches, basil, mint, and focaccia croutons. Drizzle with the elderflower vinaigrette and gently toss to combine.
- 5
Serve
Divide the salad among plates and top each serving with a generous piece of burrata cheese. Serve immediately.
