Welcome to Eepa’s Kitchen!
Today, we’re making a delicious summer panzanella salad—with a twist! We used juicy peaches and creamy burrata to elevate this classic Italian dish. Perfect for using up leftover bread and making the most of seasonal produce.
This salad is vibrant, fresh, and packed with flavor. Whether you’re serving it as a light lunch or a stunning side dish, this recipe is a must-try.
Full Recipe Below!
Ingredients:
Toasted Bread:
Leftover French bread, cubed
2 tbsp melted butter (approx.)
Toast at 425°F (218°C) for about 10 minutes, until crisp but not rock-hard like croutons
Dressing:
1/4 cup balsamic vinaigrette
1 tbsp olive oil
1 tbsp lemon juice
Zest of 1/2 lemon
1 clove garlic, finely chopped
1/4 tsp salt
1/4 tsp black pepper
→ Combine everything in a jar and shake until well mixed
Salad Base:
2 cups ripe tomatoes, chopped
1 1/2 cups cucumber, sliced or chopped
1/4 red onion, thinly sliced
2 ripe peaches, cubed
The toasted bread cubes
1/4 cup fresh basil, roughly chopped
1 ball burrata cheese, gently torn or crumbled on top
Instructions:
Prepare and toast the bread cubes with melted butter. Set aside to cool.
Mix up your homemade dressing and let it sit while you prep the veggies.
In a large bowl, combine tomatoes, cucumber, red onion, peaches, basil, and the toasted bread.
Drizzle with dressing and toss to coat.
Finish with crumbled burrata on top. Serve immediately and enjoy!
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All right, welcome back to Deep’s Kitchen. Uh, today starts the beginning of our summer salad extravaganza. Really hoping for a little bit more response on that, but okay, whatever. [Music] Uh, today’s salad’s going to be a panzanella salad. Uh, traditionally panzanella is kind of um, it’s a tuskcen. It’s from Tuscanyany. The the the recipe comes the original recipe comes from a friend of mine who’s a chef who’s just incredible. I made some variations to her her recipe. Um you’re using day old bread. It’s kind of a way to use up that old stuff or things that that you got in your fridge. So, it’s a day old bread that we’re going to bake for a little bit in the oven. We’ve cubed up. We’re not going to make it quite croutonesque. That’s a word. We’re going to bake it just to kind of get it a little bit crispy but not crunchy hard. And then we’ve got a bunch of other um vegetables we’re going to add to it. And then I put a little spin on it. I’m using some fresh peaches, which we have a bunch of because it’s just that season now. So, we’re going to add that to it. It’s got bara. It’s got fresh basil. Uh we’re making our own dressing. It’s basically balsamic vinegar, which is about a/4 cup, tablespoon or so of olive oil. I’ve got the zest of about a half a lemon, tablespoon of lemon juice, clove of garlic, 1/4 teaspoon of salt and pepper, and then we’ve got onions, tomatoes. So, we got some great grape tomatoes that were ripe that I was able to cut in half, some cucumbers we pulled out of the garden, some bara, some fresh basil that we picked this morning. So, the first thing we’re going to do is we’re going to go ahead and I’m just going to put the bread in this bowl, add this melted butter on top of it, and then I’m going to go put it in the oven in the house. We’re going to cook it at 400, 425ish for about 10 minutes. Um, I’ll probably turn it halfway through just to see how it’s going. And the the goal is just to kind of crisp it a little bit, not make it a crouton cuz we’re not trying to get that hard crunch to it. It’s already got a little bit of that going on because it’s a couple days old. This is just some French bread that I got from the store the other day that we had with dinner and we didn’t finish it. So, I thought, hey, what a great thing to do. We’ll do a little bit of Vela’s variation of Vela’s um panzanella salad. So, that’s really about it. Just kind of toss it around so it’s lightly coated. Spread it out on your pan. Not a lot of work. Remember, simple, easy, right? Fresh. All right, I’m going to go run this in the house. Come back out. We’ll put the salad together and we’ll get going. All right, so the bread’s out of the oven. You can see it’s not overly toasted. It’s still got some give to it. I actually bit one. Still crunchy, but still got some softness. Hope that sounds good to your ears. So, we’re going to make the dressing. Real simple. Like we talked about, it’s balsamic vinegar and uh that was 1/4 cup. There’s a tablespoon of olive oil in there. I just used some virgin olive oil. I took the zest from about a half or a quarter of a lemon and then about a tablespoon of lemon juice. And this was simple. It’s just 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and a clove of garlic. Got this little fancy thing of mas that I can never figure out how to work, but we’re going to give it a shot. She’s not here, so management may come home and yell at me. Just shake it up a little bit. That’s it. Dressing done. Woo! A lot of work. All right, here comes the tough part, which is not a tough part. We’re just going to put the salad together. It’s pretty simple. We’re just going to put the tomatoes in. Add the cucumber. That’s about two cups of tomatoes and maybe a cup and a half of cucumber. I had some real little ones that are growing as pickles, so I just picked like three of them. So, that’s what I got there. Um, fresh red onion. About a quarter of an onion. All right. You just I think there’s two in here. A little less because I think the sue chefs are picking at it. Kind of toss it around a little bit. Get mix it up. All right. I picked some fresh basil this morning. There’s a little more than a/4 cup. And I just roughly chopped it so you can see. Just tossed that a little bit. And then we’ve got the the croutons that we made. It’s actually the star of the show, the bread. We just toss that a little bit. Kind of mix it up. Cool. A little bit of our See, I knew I was going to mess it up. A little bit of our dressing. Not going to add it all in there. I just want to pour a little bit over the top. We’ll mix that, you know, mix the whole salad up a little bit. But what you can do is you can use the rest of this that we reserve or when you put it on your plate, you can dress it up a little bit more if you want. And then we’re just gonna We have this bara and it’s one ball that I broke up. Depends on how big the ball is. I have some little ones for some other recipes, so I have to use multiples, but pretty much one ball will do it. And again, the nice thing about this is you start portioning this up onto plates, you add a little bit more. you got if you have more in reserves, toss it on the plate. The goal here is just to kind of use up some of the stuff you have. It’s fresh. It’s good. You got rid of that bread that was so awesome last night, but it’s not so awesome today because it’s dried out a little bit. And that is the salad. I’ll go get a plate and a fork, taste a little bit. We’ll get you guys on your way. Be right back. All right. So, we’re going to give it a test. Got a little bit of dressing on some of those items there. So, I want to make sure I get a little bit of everything. I love this salad. I like the dressing. Just putting a little bit on the top. I’m not a big dressing person, so that actually worked out pretty well for me. And everybody’s got their own preferences. Some people just like to load it up. The bread’s not too crispy. I’ve done this in the past where I made that mistake and crisp it up too much. The bara because of its just smooth flavor really adds a lot of flavor and texture. And the peaches being something that’s not traditional in it, it adds a little bit of sweetness as well. So, it kind of balances out the little bit of the vinegar. So, I like this. I love red onions. So, that’s again one of my favorite veggies. So, give it a shot. It’s again, this is easy prep time. And well, we just built it. So, it was uh about 8 minutes in the oven with the bread and it was 400°. Um prep time overall everything 10 minutes, maybe 15 tops. So, this is a quick one you can do any night of the week. When you get home from work, put it together, pop it on the table. Management likes it just as as an entree. Me, I’m more of I want to have a little bit more with it, but this is a great side for me. So, please give it a shot. Let me know what you think. We’re going to add more to the summer salad extravaganza. Really, this is like no response from anybody today. So, let us know what you think about the the extravaganza as it starts rolling up. Please, if you liked it, give us a thumbs up. Please share with your friends, neighbors, relatives, people you know. And um leave a comment. Let me know what you think. All right, cool. So, we’ll see you for the next salad when that pops. Have a great day. X company for sketching.
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