how to make a peach and burrata panzanella salad

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

ingredients:

• 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
  
  

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instructions:

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.
   
   

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