Grilled Peach Panzanella with Burrata

By Whisper of Yum
  • Total Time:
    25 minutes
  • Servings:


Toasted Bread

  • 3 heaping cups bite-sized torn focaccia, day-old or few days old
  • Quality olive oil
  • Kosher salt

Salad Ingredients

  • 1 pound ripe yellow peaches, cut into wedges
  • 1 4-ounce burrata ball, removed from refrigerator 15 minutes before salad assembly.
  • ½ cup torn basil leaves
  • Maldon salt flakes
  • Avocado oil spray

Creamy Balsamic Dressing

  • 1 tablespoon quality olive oil
  • 2¼ teaspoons quality balsamic vinegar
  • 1 garlic clove, grated
  • ½ teaspoon dijon mustard
  • ¼ teaspoon maple syrup
  • Kosher salt, to taste
  • Cracked black pepper, to taste


  1. Preheat grill pan to med/high and preheat oven to 400°F
  2. Start by making the dressing. Add all ingredients to a small bowl and give it a good whisk. Set aside for later use.
  3. Tear focaccia bread into small bite-sized pieces and add to a medium-sized mixing bowl. Drizzle olive oil and season with kosher salt. Mix well so that bread bites have an even coating of olive oil.
  4. Place on a baking sheet and toast for 5 minutes or until bread is completely dried out and edges begin to brown. Remove from oven and set aside to cool.
  5. Once grill pan gets hot, spray with avocado oil spray. Add peaches, cut-side down. Grill 2 minutes each side, or until each side begins to caramelize. Place on a plate and set aside.

Assemble Panzanella

  1. In a salad bowl add grilled peaches and toasted bread bites. Top with fresh basil and add torn pieces of burrata. Drizzle dressing over bread bites and leave for 5 minutes to allow bread to absorb dressing and soften a bit (don’t worry, it won’t get mushy).
  2. Top with Maldon salt flakes. Enjoy!