Peach Panzanella Bread Salad

Italian bread salad with peaches, tomatoes, burrata, and garlicky ciabatta for a quick summer salad.

½ red onion, thinly sliced (about 1 cup)
½ cup white balsamic vinegar – I used one that’s peach flavored
½ loaf of ciabatta bread, torn in 1½” cubes (about 6 cups)
½ cup extra-virgin olive oil, divided
1 teaspoon crushed garlic
¼ teaspoon Kosher salt
4 ripe peaches, pitted, and sliced ½-inch thick (about 4 cups)
2 cups chopped fresh tomatoes
¼ cup torn basil leaves, plus more for serving
¼ cup torn mint leaves, plus more for serving
2 handfuls of arugula or your favorite lettuce (optional)
2 tablespoons sherry wine vinegar
1 8-ounce ball of burrata cheese

View the full recipe at The Wimpy Vegetarian →