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how to make a peach and burrata panzanella salad

  • by Your Friends at Veradek
From Garden to Table
Seasonal August Recipe: Featuring Peach, Tomato, and other garden herbs
By Home Cook: Romina Valdivia | @itsrominoms


  • 2 peaches, cut into wedges
  • 2 heirloom tomatoes, cut into wedges
  • 1 ball burrata
  •  ¼ red onion, finely sliced
  • ½ cucumber, cut into large chunks
  • fresh basil & parsley, torn
  • 1 garlic clove
  • crusty bread 
  • red wine vinegar
  • extra virgin olive oil


  1. Rub garlic all over the bread and then tear the bread into medium bite sized pieces. Fry the bread in extra virgin olive oil in a pan until crisp. Set aside.

  2. Prep all your fruits and veggies and begin to layer them onto a serving platter with garlic croutons.

  3. Carefully tear burrata over the salad.

  4. Combine red wine vinegar, extra virgin olive oil, salt & pepper.

  5. Dress the salad and garnish with freshly torn herbs.

Tagged with: food recipes

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