Bacon and Peach Panzanella with Burrata
Yield
4
RECIPE Ingredients
For the Salad
- 1 package applewood smoked bacon or duck bacon
- 2 peaches, large dice
- ¼ red onion, thinly sliced
- ⅓ baguette large cubed and lightly toasted
- Escarole, 3 large handfuls, cleaned and cut
- 2 large heirloom tomatoes, large diced, or cherry tomatoes, halved
- 2 4oz. balls of burrata, cut in half
- Grated Parmesan cheese
- Salt & pepper to taste
For the Vinaigrette
- ⅓ cup red wine vinegar
- 1 cup olive oil
- 1 shallot
- 3 cloves garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard
- Salt & pepper to taste
Recipe notes
This simple salad combines the summery flavors of sweet peaches, smoky bacon, and creamy burrata cheese. Easy to assemble, a pleasure to serve, and sturdy enough to enjoy the next day, this is a winning seasonal dish. Feel free to use duck bacon - which goes well with peaches - instead of pork bacon, and to increase the amount of bacon.
RECIPE Preparation
- Cook bacon on a sheet pan in the oven, or in a pan. Toast baguette cubes.
- Use an immersion blender to combine all ingredients for the vinaigrette dressing.
- Combine salad ingredients together and toss with a heavy dose of vinaigrette. Let sit for a few minutes to allow bread croutons to soak up the dressing.
- Top with half a burrata per plate. Finish with Parmesan cheese and salt and pepper to taste. Double the recipe if needed. Leftovers will last well for the next day, as the mixture continues to marinate.
