Peach Panzanella


Prep time: 
20 minutes


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


For the salad:

  • 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

For the dressing:

  • 6 tbsp olive oil
  • 1 lemon , juiced
  • 1 tbsp capers in brine, drained and finely chopped


  • STEP 1
    Make the dressing by whisking the oil, lemon juice and capers together in a small bowl, then set aside.
  • STEP 2
    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.
  • STEP 3
    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.


Photo Credit: Jonny Hughes @jonny2love
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