Good Lifestyle

Who does not like sweet and juicy fisheries in summer? With an abundance ofpeaches At your fingertips, it makes sense not to try to throw them together in some delicious andhealthy salads-Siting this Pantzanella fishing! Garnished with creamy burrata cheese, this salad is the ideal dish to share your next kitchen case and enjoy the last of your favorite summer fruits. Then make sure to check our list of50 incredible summer recipes you have to try.

Current recipe from Elizabeth van Lierde.His first cookbookEverydayEntertainingIncludes more than 110 delicious recipes to go everything or stay!

Made 6-8 servings

Ingredients

To draw up

1/3 cup of olive oil
1/4 cup of red wine vinegar
2 cloves of garlic, minced
1 TSP Dijon mustard
1/2 c. Kosher salt tea
Cracked black pepper

For salad

3 c. Soup extra virgin olive oil
1 small baguette, ciabatta or sperlonga bread, cut into 1 inch pieces (about 8-10 cups)
1/2 c. Kosher salt tea
Cracked black pepper
2 medium heirloom or roma tomatoes, cut into cubes of 1 inch
2 Persian cucumber, half in pieces of ½ inch
1/2 small red onion, finely sliced
2 medium fisheries, trenched
1 cup of fresh basil leaves, finely sliced ​​and packaged loosely + whole leaves for garnish
4 ounces (1 ball) Fresh burrata, torn

How to do it

1. To make the vinaigrette, whip an olive oil, a red wine vinegar, garlic cloves, dijon mustard salt and a few cressed black pepper towers. Whisk until the dressing is emulsified and smooth.
2. Heated olive oil with average heat in a large jump saucepan. Add bread, salt and a few cressed black pepper towers. Turning frequently, cook for 8 to 10 minutes or until bread cubes are golden. Define cubes of side bread and let cool.
3. At large bowl with vinaigrette, add pieces of grilled baguette, tomatoes, cucumbers, red onions, peaches and half of the basil. Mix gently until everything is well coated. Taste test for seasoning.
4. To assemble the salad: transfer content on a service tray, place a torn burrata bullet in the center of the salad and high with remaining basil leaves.

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