It is again, thankfully, that time of year when I wake up in the morning and ask... what will I do with all of my tomatoes today? It's a dilemma I embrace. And yesterday, I did nothing but tackle the produce that fills bowls, colanders, and baskets throughout my kitchen. I started off with ratatouille (that is now aging in my fridge, waiting for another day), and finished with this panzanella salad of heirloom tomatoes, Colorado peaches, olive oil-soaked croutons, and the beloved fresh Burrata. It was a dinner last night that started off with Campari cocktails on the patio.
Two of us devoured a recipe meant to serve four. And both of us were sadly looking at the empty bowl, wishing there had been more. I purchased another bag of peaches yesterday, and have a feeling I'll be making this salad again before week's end. Ripe garden tomatoes, fresh peaches and creamy, rich Burrata... what could be better?
Unfortunately, these days won't last forever.
• 2 cups cubed sourdough, ciabatta or country bread
• 6 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 1 1/4 pound heirloom tomatoes, cut into 1/2-inch wedges
• 1 large peach or nectarine, cut into 1/2-inch wedges
• 1/4 cup thinly sliced basil
• 1 small shallot, thinly sliced
• 1 teaspoon Sherry vinegar
• 2 balls burrata (about 1 pound total)
1. Preheat oven to 375˚F. In a medium bowl, toss the croutons with 4 tablespoons olive oil, salt and pepper. Spread the croutons (making sure to get every drop of oil) on a baking sheet and bake, tossing halfway through, until golden and crisp on all sides, about 13 minutes.
2. Meanwhile, in a large bowl, gently toss together the tomatoes, peaches and basil. Season with salt and set aside for 10 minutes. Place shallots in a small bowl and cover with ice water. Allow the shallots to crisp for about 8 minutes; drain shallots, pat dry with a paper towel, and set aside.
3. Just before serving, toss shallots, croutons, remaining 2 tablespoons olive oil and sherry vinegar with the tomato and peach mixture. Season with extra salt and let croutons absorb some of the fruits' juices, about 5 minutes. Divide salad between two plates and place a ball of burrata on each plate (if serving 4, slice balls of burrata in half). Season burrata cheese with a pinch of salt and drizzle with additional olive oil. Serve immediately.
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