Peach Burrata Panzanella Salad

I got to go on vacation to Sonoma, California last week and I was inundated with fresh, seasonal produce at every turn. The farmer’s market. Restaurant menus. Growing on trees. It’s everywhere. I was in produce heaven.

Many menus had a peach-burrata combo salad of some kind on it, and I tried almost every single one of them. The peaches drip with sweetness. The burrata is a creamy pile of deliciousness. I knew I had to make my own version.

I added in some of my other favorite seasonal items – heirloom tomatoes and avocado. As well as some of my favorite evergreen items like toasted bread cubes (duh) and almonds.

I bought everything for this salad at my local farmer’s market, and I bet you could too! This is the season to get outside, purchase the freshest produce possible and enjoy every bite!

More summer-centric salads: Crispy Avocado Summer Salad + Avocado Toast Salad + Grilled Summer Buddha Bowl Salad

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Peach Burrata Panzanella Salad

This Peach Burrata Panzanella Salad is the perfect combination of fresh seasonal produce, cheese and toasted bread. What could be more perfect for summer?

Course Salad, Stuff in a Bowl

Cuisine American

Prep Time 15 minutes

Total Time 15 minutes

Servings 3

Author Brewing Happiness

Ingredients

• 2-3 large handfulls arugula
• 1 large peach, sliced thin
• 1 heirloom tomato, sliced thin
• 2 heaping cups bread, cut into thick cubes
• 2 tbsp olive oil
• 1/4 cup raw almonds, roughly chopped
• 1/2 avocado, sliced thin
• 1 ball burrata, divided
• fresh dill, for garnish
• salt and pepper, to taste

Lemon-Dill Never Fail Salad Dressing

• 1/3 cup olive oil
• 2 tbsp honey
• 1 lemon, zested and juiced
• 1-2 tbsp shallot, diced
• 1 tbsp fresh dill, chopped
• 1/4 tsp sea salt
• pepper, to taste

Instructions

1. Heat a skillet over medium-high heat with olive oil. Add in bread cubes, season with a pinch of salt and pepper. Toss continuously until brown and crispy. Set aside. 

2. In a small bowl or jar, combine all of your Lemon-Dill Never Fail Salad Dressing ingredients. Shake or whisk vigorously to combine. 

3. In a large bowl, combine arugula, peach slices, tomato slices, toasted bread, and almonds. Toss. 

4. Divide your salad between 2-3 bowls. Top each bowl with avocado slices, and a scoop of burrata. Season with salt and pepper to taste. Drizzle with Lemon-Dill Never Fail Dressing, to taste.

5. EAT UP.

Here’s a concept that changed my life… Think about the receptors in your fingertips, they are connected to your brain, constantly transmitting signals that tell your brain what’s important. Thus, whatever you hold most, touch most, your brain will consider it valuable. Woah.

Let that sink in.

Now think about what you touch most. Your phone. Your keyboard.

Think of how much more you touch those things than you touch your loved ones. Think of how rarely you touch your own body.

If we want those those things (ie. our loved ones and ourselves) to be of importance to our brains, we have to touch them. Hold hands. Give hugs. Linger. Take up self massage. Hold your hands to your heart. Do this often.

Put down your phone. Walk away from your computer. It is urgent that we do this. It is urgent that we tell our brain what is actually important to us.

Touch your food. Get to know it. Touch your friends. Touch your loved ones. Touch yourself. Don’t be afraid. This is how we relearn and rewire what is important.

I hope it changes your life too. xo.