Peach panzanella recipe

Elena Silcock
·2 min read
Peach Panzanella
Skip charring the peaches if you want a fresher take on this - Chloe Hardwick

I used a really big burrata here, but you can definitely use two or three smaller balls and snuggle them down the length of the salad. You can also skip charring the peaches if you want to go for a fresher take on this.

Timings

Prep time: 15 minutes

Cook time: 15 minutes

Serves

4

Ingredients

  • 4-5 peaches, depending on size

  • Olive oil

  • 200g watercress or rocket

  • Small bunch of flat-leaf parsley

  • Small bunch of basil

  • Lemon and olive oil dressing

  • 2-3x125g balls burrata or mozzarella, drained

For the pickled red onions (optional) 

  • 100g red onions, finely sliced

  • 100ml red or white wine vinegar or cider vinegar

  • 1 tsp salt

  • 1 tsp sugar

For the fennel croutons 

  • 250g bread, torn into 2-3 cm chunks – I like to use sourdough

  • 2 tbsp olive oil

  • 1 tbsp fennel seeds

Method

  1. Pickle the red onion, if using.

  2. Put the onions into a heat-proof mixing bowl and add a splash of boiling water to soften them slightly, then add the remaining ingredients and stir well.

  3. Set aside for 10–15 minutes for a light pickling. Store in an airtight container in the fridge for up to a week.

  4. Make the croutons.

  5. Preheat the oven to 180C/160C fan/gas mark 4.

  6. Spread the bread out on a roasting tray, drizzle with the oil and season generously with salt and fennel seeds. Toss well, making sure that the croutons are well coated with the oil.

  7. Roast for 10–15 minutes, until golden and crisp. Set aside to cool before using.

  8. Heat a griddle pan over a high heat.

  9. Slice each peach (or nectarine) in half and remove the stone, then cut the halves into wedges.

  10. Brush with a little oil, add to the hot pan and griddle for 2–3 minutes on each side. Transfer to a large mixing bowl.

  11. Add the croutons along with the watercress or rocket.

  12. Pull the herb leaves from the stems and add most of them to the bowl.

  13. Add half of the dressing, then toss, taste and season with salt and pepper.

  14. Transfer to a platter. Snuggle the burratas into the salad. Drizzle with the remaining dressing. Top with the remaining herb leaves and, if using, the pickled red onion, along with a big pinch of salt and crack of black pepper.

Recipe from Salads Are More Than Leaves by Elena Silcock (Hamlyn, £20) 

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