Peach panzanella

brioche mozzarella peaches salad summer

N/A

Source

Ingredients

6 thin slices of brioche loaf , cut into cubes

4 Little Gem lettuces , cut into quarters

6 ripe peaches , stoned and cut into wedges

2 balls burrata or buffalo mozzarella, torn into small chunks

½ tsp lemon thyme leaves, to serve

handful basil leaves, to serve

6 tbsp olive oil

1 lemon , juiced

1 tbsp capers in brine, drained and finely chopped

Method

Make the dressing by whisking the oil, lemon juice and capers together in a small bowl, then set aside.

Heat oven to 190C/170C fan/gas 5. Scatter the brioche cubes over a baking sheet and bake for 8-10 mins until golden and crispy. Remove from the oven and set aside to cool.

Arrange the lettuce on a serving platter with the peaches and burrata and season well. To serve, drizzle over the dressing, then scatter over the thyme, basil and croutons.