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Peach panzanella with burrata | Fresh summer lunch
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Rohlík vaří
Křupavý toskánský chlebový salát v letní verzi se sladkými grilovanými broskvemi, krémovou burratou a jemnou sušenou šunkou.
Ingredients
Preparation method
Ingredient preparation
Cut the sourdough bread into larger cubes. Cut the peaches into wedges and the red onion into thin slices. Halve the cherry tomatoes.
In a small bowl, whisk together the olive oil, balsamic vinegar, a pinch of salt, and freshly cracked pepper.
Toasting and finishing
On a grill pan or grill, dry or with a drop of olive oil, toast the bread cubes until golden and crispy. Then quickly sear the peach wedges on both sides until they get grill marks.
Chef's tip
It is best to use day-old bread, as it absorbs the dressing better and does not get soggy as quickly.
55 min
Under an hour
