halfbakedharvest4.4
Tuscan Summer Stone Fruit, Tomato, and Burrata Panzanella Salad
This salad is packed full of fresh flavors
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 425 degrees F. 2. On a baking sheet, combine the bread, 2 tablespoons olive oil, and a pinch of salt. Transfer to the oven and bake for ⏱️ 8-10 minutes or until the bread is toasted. 3. To make the vinaigrette. In a mason jar, combine the remaining 4 tablespoons olive oil, the red wine vinegar, lemon juice, basil, oregano, and a pinch of crushed red pepper flakes. Season to taste with salt and pepper.4. In a large salad bowl, combine the toasted bread, peaches, tomatoes, cherries, and pine nuts. Add the vinaigrette and toss well to combine. Let sit ⏱️ 5-10 minutes or cover and chill for up to overnight. 5. Break the burrata over the salad, drizzle lightly with olive and season with salt. Top with fresh basil. Enjoy!
olive oil, plus more for serving6 tablespoonsred wine vinegar2 tablespoonsfresh lemon juice1 tablespoonpinch of crushed red pepper flakes
Nutrition Facts
calories
525 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
1 g
sugar Content
6 g
sodium Content
76 mg
protein Content
9 g
cholesterol Content
26 mg
carbohydrate Content
15 g
saturated Fat Content
7 g
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