Peach panzanella
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Peach panzanella

By Tom Kerridge

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

  • Prep:20 mins
    Cook:10 mins
    Plus cooling
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 336
  • fat 22g
  • saturates 9g
  • carbs 19g
  • sugars 10g
  • fibre 4g
  • protein 12g
  • salt 0.7g

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

Method

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

  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.

  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.

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