Peach panzanella salad served in a bowl

Peach panzanella

  • Rating: 5 out of 5.1 rating
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Serves 6

Pair this salad with barbecued chicken as part of a summer menu. Made with peaches, mozzarella and a lemon and caper dressing, it's also great on its own

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal336
fat22g
saturates9g
carbs19g
sugars10g
fibre4g
protein12g
salt0.7g
Advertisement

Ingredients

  • 6 thin slices of brioche loaf , cut into cubes
  • 4 Little Gem lettuces , cut into quarters
  • 6 ripe peaches , stoned and cut into wedges
  • 2 balls burrata or buffalo mozzarella, torn into small chunks
  • ½ tsp lemon thyme leaves, to serve
  • handful basil leaves, to serve

For the dressing

Method

  • STEP 1

    Make the dressing by whisking the oil, lemon juice and capers together in a small bowl, then set aside.

  • STEP 2

    Heat oven to 190C/170C fan/gas 5. Scatter the brioche cubes over a baking sheet and bake for 8-10 mins until golden and crispy. Remove from the oven and set aside to cool.

  • STEP 3

    Arrange the lettuce on a serving platter with the peaches and burrata and season well. To serve, drizzle over the dressing, then scatter over the thyme, basil and croutons.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.1 rating
Advertisement
Advertisement
  • Cocktails with glass straws

    New! Good Food DealEnjoy a family photography shoot for just £25!

    Get offer
Advertisement

Sponsored content