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Fresh Burrata and Stone Fruit Panzanella with Prosciutto and Aged Balsamic

Fresh Burrata and Stone Fruit Panzanella - featured image
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A vibrant and easy summer salad combining creamy burrata, salty prosciutto, juicy stone fruits, and crusty bread tossed in a tangy aged balsamic dressing. Perfect for backyard gatherings or light meals.

Ingredients

Scale
  • 1 loaf crusty bread (ciabatta or sourdough), cut into 1-inch cubes (day-old bread preferred)
  • 3 ripe stone fruits (peaches, nectarines, or plums), sliced into wedges
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1/2 cup fresh basil leaves, torn
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons aged balsamic vinegar
  • 1 teaspoon honey
  • Salt and freshly ground black pepper, to taste
  • 8 ounces fresh burrata cheese
  • 4 ounces thinly sliced prosciutto
  • Optional: toasted pine nuts or walnuts for crunch

Instructions

  1. Preheat oven to 375°F (190°C). Cut bread into 1-inch cubes and spread on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt. Toss to coat evenly.
  2. Toast bread cubes in oven for 10-12 minutes, turning once halfway, until golden and crisp but not too hard. Let cool completely on a wire rack.
  3. In a small bowl, whisk together aged balsamic vinegar, remaining 2 tablespoons olive oil, honey, salt, and pepper. Adjust seasoning to taste.
  4. Slice stone fruits into wedges, halve cherry tomatoes, thinly slice red onion, and tear basil leaves into bite-sized pieces. Soak onion slices in cold water for 10 minutes if desired, then drain.
  5. In a large bowl, combine toasted bread cubes, stone fruits, tomatoes, onions, and basil. Pour dressing over and gently toss to coat. Let sit for about 10 minutes to meld flavors.
  6. Transfer salad to serving platter or bowls. Tear burrata into chunks and arrange on top. Layer prosciutto slices around or over the salad. Sprinkle toasted nuts if using.
  7. Drizzle a little more aged balsamic over burrata and prosciutto for a glossy finish. Serve immediately.

Notes

Use day-old crusty bread for best texture. Let bread cubes cool completely after toasting to avoid sogginess. Handle burrata gently by tearing with hands to preserve creamy center. Assemble salad just before serving for freshness. For gluten-free, substitute bread with gluten-free bread or toasted quinoa. Burrata can be substituted with fresh mozzarella or dairy-free alternatives for vegan versions.

Nutrition

Keywords: burrata, stone fruit, panzanella, summer salad, prosciutto, aged balsamic, easy salad, fresh salad, seasonal fruit

Find it online: https://gleamgulp.com/fresh-burrata-and-stone-fruit-panzanella-recipe-easy-summer-salad-with-prosciutto-and-aged-balsamic/