PEACH PANZANELLA

Peach panzanella image

Pair this salad with barbecued chicken as part of a summer menu. Made with peaches, mozzarella and a lemon and caper dressing, it's also great on its own

Provided by Tom Kerridge

Time 30m

Number Of Ingredients 9

Previous Next

Ingredients

6 thin slices of brioche loaf , cut into cubes
4 Little Gem lettuces , cut into quarters
6 ripe peaches , stoned and cut into wedges
2 balls burrata or buffalo mozzarella, torn into small chunks
½ tsp lemon thyme leaves, to serve
handful basil leaves, to serve
6 tbsp olive oil
1 lemon , juiced
1 tbsp capers in brine, drained and finely chopped

Steps:

Make the dressing by whisking the oil, lemon juice and capers together in a small bowl, then set aside.
Heat oven to 190C/170C fan/gas 5. Scatter the brioche cubes over a baking sheet and bake for 8-10 mins until golden and crispy. Remove from the oven and set aside to cool.
Arrange the lettuce on a serving platter with the peaches and burrata and season well. To serve, drizzle over the dressing, then scatter over the thyme, basil and croutons.

Nutrition Facts : Calories 336 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium