Start by thinly slicing the shallots using a mandolin or knife. Add the olive oil to a frying pan over medium-high heat. Wait a few minutes for the oil to heat up. You can check to see if the oil is hot enough by dropping a shallot slice in the pan and seeing if it sizzles right away. Once the oil is ready, add the shallots to the pan and make sure they are all covered in the oil.
While the shallots fry, stay close to the pan as it only takes a moment for them to go from perfectly golden brown to burnt. When the shallots are crisp and golden, use a slotted spoon or spatula to transfer them out of the pan to a paper towel for draining, and reserve the now shallot-flavored oil for the Panzanella Salad dressing.
Slice the bread into 1” cubes and transfer to a baking sheet. Toast the bread for 10 minutes at 375 degrees. In the meantime, make the salad dressing. Add the lemon juice, sherry vinegar, balsamic vinegar, honey, a pinch of salt, and a few cracks of pepper to a large bowl. Then, drizzle in the shallot-flavored oil while whisking to help homogenize the dressing.
Add the toasted bread, tomatoes, and peaches to a large bowl, along with the basil, mint, and chives. Pour in about half of the salad dressing and give everything a toss. Then, let the salad sit for about 10 minutes. The bread will begin to soak up the salad dressing along with any juices released from the tomatoes and peaches. Finally, add in the arugula and give the salad a final toss.
Top each panzanella salad serving with a half ball of burrata and a sprinkle of some crispy shallots for an added textural crunch. Enjoy!
Ingredients
Directions
Start by thinly slicing the shallots using a mandolin or knife. Add the olive oil to a frying pan over medium-high heat. Wait a few minutes for the oil to heat up. You can check to see if the oil is hot enough by dropping a shallot slice in the pan and seeing if it sizzles right away. Once the oil is ready, add the shallots to the pan and make sure they are all covered in the oil.
While the shallots fry, stay close to the pan as it only takes a moment for them to go from perfectly golden brown to burnt. When the shallots are crisp and golden, use a slotted spoon or spatula to transfer them out of the pan to a paper towel for draining, and reserve the now shallot-flavored oil for the Panzanella Salad dressing.
Slice the bread into 1” cubes and transfer to a baking sheet. Toast the bread for 10 minutes at 375 degrees. In the meantime, make the salad dressing. Add the lemon juice, sherry vinegar, balsamic vinegar, honey, a pinch of salt, and a few cracks of pepper to a large bowl. Then, drizzle in the shallot-flavored oil while whisking to help homogenize the dressing.
Add the toasted bread, tomatoes, and peaches to a large bowl, along with the basil, mint, and chives. Pour in about half of the salad dressing and give everything a toss. Then, let the salad sit for about 10 minutes. The bread will begin to soak up the salad dressing along with any juices released from the tomatoes and peaches. Finally, add in the arugula and give the salad a final toss.
Top each panzanella salad serving with a half ball of burrata and a sprinkle of some crispy shallots for an added textural crunch. Enjoy!