Ingredients
1/2 red onion, thinly sliced
1/2 c. white balsamic vinegar
1/2 loaf ciabatta, cut in 1 1/2" cubes
1/2 c. extra-virgin olive oil, divided
kosher salt
Freshly ground black pepper
8 small (or 4 large) ripe peaches, sliced 1/2"-thick
1/2 c. torn fresh basil leaves, plus more for serving
1 8-oz. ball burrata
Preparation
Step 1Preheat oven to 425°. Combine red onion and balsamic vinegar in a small bowl and set aside.Step 2On 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 3Gently 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 4Pour 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 5Strain onions, discarding remaining vinegar, and add onions, bread cubes, peaches, and basil to large bowl. Gently toss with vinaigrette.Step 6Divide panzanella onto 4 plates and top each with burrata. Garnish with basil and a drizzle of olive oil.
