Peach Panzanella Salad with Burrata and Bacon
Refreshing, filling and flavorful panzanella salad paired with the juicy fruit flavors of our crisp and aromatic Rosé.
- 3-4 slices bacon
- 3 cups sourdough bread cubes
- 2 peaches thinly sliced
- Fresh lettuce leaves such as red leaf butter lettuce or arugula
- 8 ounces fresh burrata cheese
- Basil leaves for garnish
- For the Vinaigrette:
- 1/2 cup extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 2 cloves garlic pressed
- 1/2 teaspoon crushed redpepper flakes
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Fry the bacon in a large skillet over medium high heat, transfer to a paper towel lined plate to drain and cool, then crumble into pieces. Add the sourdough cubes to the same pan used to cook the bacon and toast the cubes on all sides until golden. Transfer to a plate or bowl to cool and sprinkle with flaky sea salt.To assemble the salad, place the torn lettuce, bread, peach slices and burrata on a serving plate or bowl.Sprinkle with the bacon pieces and basil leaves and drizzle with the vinaigrette. Season with more kosher salt and pepper if you’d like.
To Make the Vinaigrette
Add all of the ingredients to a jar fitted with a lid and shake well until emulsified. There will be extra dressing that can be stored in the refrigerator for 1-2 weeks.
Recipe provided by Chef Cat Cora