Grilled Peach & Tomato Panzanella Recipe
Two Dogs’ heirloom tomatoes, grilled peach, burrata, basil, white balsamic, EVOO, sourdough croutons
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Ingredients
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Panzanella base
Grilled fruit & cheese
Dressing & finishing
Method
Panzanella base
Prepare bread
Preheat oven to 400°F (200°C). Toss sourdough cubes with 1 tablespoon EVOO and a pinch (about 1/4 tsp) of sea salt. Spread in a single layer on a baking sheet and toast 10–12 minutes, turning once, until golden and crisp. Cool on a rack.
Prepare tomatoes
While bread toasts, core and coarsely chop heirloom tomatoes into roughly 1-inch pieces, keeping juices. Place tomatoes in a large mixing bowl.
Add aromatics
Add the thinly sliced shallot and torn basil leaves to the bowl with tomatoes. Reserve a few whole basil leaves for garnish.
Grilled fruit & cheese
Grill peaches
Heat a grill pan or outdoor grill to medium-high. Brush cut peach halves lightly with 1 tablespoon EVOO. Place cut-side down on the hot grill and cook 3–4 minutes until char marks appear and peaches are softened but still hold shape. Flip and warm the skin side 30–60 seconds. Remove and let cool slightly, then slice each half into 4 wedges.
Prepare burrata
Drain burrata if packaged in liquid and bring to room temperature. Tear or slice burrata into 4 portions to scatter over the salad at plating (or leave whole to serve in center).
Dressing & finishing
Make dressing
In a small bowl or jar, whisk together white balsamic vinegar, lemon juice, honey, remaining 2 tablespoons EVOO, remaining 1 tablespoon EVOO reserved for bread (if any), sea salt and black pepper until emulsified. Taste and adjust seasoning—add more honey if tomatoes are very acidic or more EVOO for richness.
Assemble panzanella
Add the toasted sourdough cubes to the tomato mixture. Pour about two-thirds of the dressing over the tomatoes and bread and toss gently to combine, allowing bread to soak some tomato juices and dressing for 2–3 minutes. Fold in grilled peach wedges gently to avoid breaking them.
Plate and finish
Transfer salad to a serving platter or divide among plates. Scatter torn or portioned burrata over the top, drizzle remaining dressing around and over the burrata, and finish with a grind of black pepper and a light sprinkle of flaky finishing salt if desired. Garnish with reserved basil leaves.