Summer is here when peaches are for dinner. Tossed with juicy tomatoes, creamy burrata, crushed pistachios, and a kick of mint, this dish is a sunny mix of sweet and savory.
Allergen Note: Contains milk, tree nuts, wheat.
Tear or dice half of the baguette into bite-size pieces (you should have about 4 cups). In a large bowl, toss the baguette with 3 tablespoons olive oil and season with salt and pepper. Preheat a large cast-iron skillet or frying pan over medium heat. Add the baguette and toast until golden, turning occasionally, about 5 minutes.
Meanwhile, cut the peaches into bite-size pieces, cutting around and discarding the pits. Remove the tops from the cherry tomatoes, and cut the tomatoes in half. Combine the peaches and tomatoes in a large bowl, drizzle with 2 tablespoons olive oil, season with salt, and toss to coat. Add the warm bread, along with 2 teaspoons vinegar, and toss to combine. Set aside to let the bread soak up the juices, 5 minutes.
Meanwhile, return the pan to medium heat. Add the pistachios and toast until warmed through and fragrant, 1 minute. Pour the pistachios onto a board and roughly chop them. Drain the burrata, cutting or tearing it into hunks. Pick a couple of handfuls of mint, toss the stems, and tear the leaves.
Just before serving, fold the torn mint leaves into the salad. Heap the panzanella on plates, top with the burrata, and sprinkle with the pistachios. Drizzle the cheese with olive oil, season with salt and grind with pepper, and serve.