Who doesn’t love a summer salad? This one’s a bit of a mashup—in the best way possible. Think grilled peach panzanella meets burrata caprese, but with croutons. Juicy, creamy, crunchy, and super fresh—call it whatever you want, it’s totally delicious.
Simple grilled peaches are tossed with sweet cherry tomatoes, smashed cucumbers, and crispy toasted ciabatta that soaks up a honey and champagne vinegar dressing. It’s sweet, salty, and just acidic enough to brighten everything up. Finish it all off with plenty of fresh basil and a big ball of creamy burrata torn over the top.
Refreshing, satisfying, and perfect for summer.
Who doesn’t love a summer salad? This one’s a bit of a mashup—in the best way possible. Think grilled peach panzanella meets burrata caprese, but with croutons. Juicy, creamy, crunchy, and super fresh—call it whatever you want, it’s totally delicious.
Why You’ll Love This Peach Panzanella Salad
This salad is perfect for summer when stone fruit is peaking, tomatoes are sweet, and you want something totally satisfying without being heavy, or fussy. Here’s why it’s a favorite:
- Sweet and savory: The caramelized grilled peaches pair perfectly with the tangy champagne vinaigrette and creamy burrata.
- Texture heaven: You get juicy fruit, crispy bread, creamy cheese, and crunchy cucumbers in every bite.
- A full meal or a stunning side: It works just as well as a light dinner as it does on a summer party spread.
- Make-ahead friendly: Prep all the components ahead and toss just before serving. Total showstopper!
Ingredients You’ll Need
For The Grilled Peach Panzanella
- 4 small to medium peaches – Grilling brings out the sweetness and adds a subtle smoky flavor. Use ripe but firm peaches so they hold up on the grill.
- 1 ball of burrata – The star of the show. Burrata is a soft, creamy cheese that melts into the salad just enough to coat everything in richness.
- 1/2 small onion or shallot – Thinly sliced and soaked in ice water to mellow it out.
- 3 slices ciabatta bread – Forget basic croutons—torn chunks of ciabatta are baked until golden and crunchy, adding satisfying bite and lots of rustic texture.
- 3 small cucumbers – I like small Persian cucumbers for this. Chop them up into irregular, bite-sized pieces, and smash half of those. It’ll give the salad some extra texture and helps soak up all that delicious dressing.
- 1 cup cherry tomatoes – Or any delicious ripe tomato you like. Summer is peak tomato season so use whatever looks good!
- Handful of fresh basil leaves – Use as much or as little basil as you like. I tend to like a lot!
For the Dressing
- 4 tablespoons champagne vinegar – You can also use red wine, white wine, apple cider or even rice wine vinegar for this. The flavor of the champagne vinegar pairs so well with the peaches, so if you have it, use it.
- 1 tablespoon honey – Just a little to sweeten it up.
- 1/2 cup olive oil – Use the best extra virgin olive oil you can here.
- Salt and freshly ground black pepper – To taste.
How to Make Grilled Peach Panzanella Salad with Burrata
- Preheat and Prep
Preheat your oven to 350°F and heat a grill or grill pan over high heat. - Toast the Bread
Tear the ciabatta into bite-sized chunks. Toss with olive oil, salt, and pepper. Spread on a baking sheet and bake for 20–25 minutes, or until golden and crisp. - Grill the Peaches
Lightly oil the cut side of the peaches and place them on the hot grill. Cook for about 5 minutes, or until dark grill marks appear. Remove from the grill and let cool slightly, then cut into bite-sized pieces. - Prep the Veggies
Chop your cucumbers into bite-sized irregular chunk, and smash about half of those. Slice the cherry tomatoes in halves or quarters. Thinly slice the onion (or shallot) and soak it in ice water for 10 minutes to mellow its sharpness. Drain before using. - Make the Dressing
In a small bowl or jar, whisk together champagne vinegar, honey, and olive oil. Season with salt and pepper to taste. Whisk or shake until honey is fully dissolved and dressing is emulsified. - Assemble the Salad
In a large bowl, toss the grilled peaches, cucumbers, tomatoes, onion and toasted bread along with half of the dressing. - Finish and Serve
Arrange the salad on a large serving platter. Scatter over fresh basil and tear the burrata over the salad. Drizzle with the remaining dressing and finish with flaky salt and freshly ground black pepper.
Frequently Asked Questions
Can I make this ahead of time?
Yes—grill the peaches, toast the bread, prep the veg, and make the dressing. Store each component separately and toss just before serving.
What can I use instead of burrata?
Fresh mozzarella, whipped ricotta, or even creamy goat cheese will work well. You can also omit the cheese and it will still be absolutely delicious.
Can I swap the peaches?
Absolutely. Try nectarines, plums, or even grilled figs.
Is it vegetarian?
Yes! This salad is totally vegetarian as written. Need a vegan version? Skip the cheese.
More Summer Favorites to try:
Cantaloupe Salad with Cucumber and Feta – This refreshing cantaloupe salad with cucumber and feta is the perfect sweet and salty summer side. Quick to prep, topped with crunchy pistachios, fresh basil, and a bright lime dressing.
Stone Fruit Caprese Salad – This stone fruit caprese salad is a delicious twist on the classic! Juicy peaches, plums, tomatoes, and fresh mozzarella get topped with fresh mint and oregano.
Panzanella Salad – This classic Italian panzanella salad with tomatoes, cucumbers, and a red wine vinegar anchovy dressing is the ultimate way to use day-old bread. A must-make bread salad for summer.
Tomato Tonnato – The classic Italian tuna sauce served with tomatoes, fried capers, and crispy breadcrumbs.
Cucumber and Tomato Salad – This easy cucumber and tomato salad is the summer side you’ll make on repeat. Juicy tomatoes, crisp cucumbers, fresh basil, and red onion tossed in olive oil and vinegar. Perfect with grilled chicken, fish, or just crusty bread.
Cucumber Peach Salad with Basil, Wild Rice & Chicken – A refreshing cucumber and peach salad with basil, wild rice, and chicken. Perfect for a summer meal with a quick and easy dressing!
Did you make this recipe?
Did you try this Grilled Peach Panzanella Salad with Burrata? Leave a comment and star rating below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I can’t wait to see it!
Grilled Peach Panzanella Salad with Burrata
Ingredients
For The Grilled Peach Panzanella
- 4 small to medium peaches pitted and halved (or sliced into large chunks if not freestone)
- 1 ball burrata
- 1/2 small onion or shallot thinly sliced and soaked in ice water
- 3 slices ciabatta bread ~3 cups torn bread chunks
- 3 small cucumbers chopped, smash about half of them
- 1 cup cherry tomatoes halved
- 1 handful fresh basil leaves
For the Champagne Vinegar Dressing
- 4 tablespoons champagne vinegar red wine, white wine, apple cider or rice wine vinegar can be used
- 1 tablespoon honey
- 1/2 cup olive oil
- salt
- freshly ground black pepper
Instructions
- Preheat your oven to 350°F and heat a grill or grill pan over high heat.
- Tear the ciabatta into bite-sized chunks. Toss with olive oil, salt, and pepper. Spread on a baking sheet and bake for 20–25 minutes, or until golden and crisp.
- Lightly oil the cut side of the peaches and place them on the hot grill. Cook for about 5 minutes, or until dark grill marks appear. Remove from the grill and let cool slightly, then cut into bite-sized pieces.
- Chop your cucumbers into bite-sized irregular chunk, and smash about half of those. Slice the cherry tomatoes in halves or quarters. Thinly slice the onion (or shallot) and soak it in ice water for 10 minutes to mellow its sharpness. Drain before using.
- In a small bowl or jar, whisk together champagne vinegar, honey, and olive oil. Season with salt and pepper to taste. Whisk or shake until honey is fully dissolved and dressing is emulsified.
- In a large bowl, toss the grilled peaches, cucumbers, tomatoes, onion and toasted bread along with half of the dressing.
- Arrange the salad on a large serving platter. Scatter over fresh basil and tear the burrata over the salad. Drizzle with the remaining dressing and finish with flaky salt and freshly ground black pepper.
Video
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
