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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


  • 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


  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.