Peach Panzanella with Burrata

Step 1

Preheat oven to 425°. Combine red onion and balsamic vinegar in a small bowl and set aside.

Step 2

On a baking sheet, toss bread cubes in 1 tablespoon olive oil and season with salt. Bake until crisp but not brown, 5 minutes, then let cool.

Step 3

Gently toss peaches with 1 tablespoon olive oil and season with salt and pepper. Heat grill or grill pan over medium-high heat. Working in batches, grill peaches until slightly charred, 2 to 3 minutes, then flip and grill 2 minutes more. Transfer to a large baking sheet to cool.

Step 4

Pour ¼ cup balsamic vinegar from marinated onions into a large bowl and whisk in 6 tablespoons olive oil, then season with salt and pepper.

Step 5

Strain onions, discarding remaining vinegar, and add onions, bread cubes, peaches, and basil to large bowl. Gently toss with vinaigrette.

Step 6

Divide panzanella onto 4 plates and top each with burrata. Garnish with basil and a drizzle of olive oil.