Peach panzanella salad served in a bowl

Peach panzanella

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(0 ratings)

Prep: 20 mins Cook: 10 mins 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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal336
  • fat22g
  • saturates9g
  • carbs19g
  • sugars10g
  • fibre4g
  • protein12g
  • salt0.7g
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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
    Peaches

    Peach

    pee-ch

    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 2 balls burrata or buffalo mozzarella, torn into small chunks
  • ½ tsp lemon thyme leaves, to serve
  • handful basil leaves, to serve
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

For the dressing

  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp capers in brine, drained and finely chopped
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

Method

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

  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.

  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.

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