Peachy Mango Madness Summer Panzanella with Burrata and Charred Lemon Vinaigrette

Peachy Mango Madness Summer Panzanella with Burrata and Charred Lemon Vinaigrette

This bright, rustic salad makes the most of Coo Moo Jams Peachy Mango Madness paired with toasted bread, blistered cherry tomatoes, fresh basil, and creamy burrata. It is light enough for a warm afternoon and elegant enough for guests. The jam is used both in the vinaigrette and as a glossy finish for the burrata to give sweet-tropical notes that balance the savory tomatoes and charred lemon.

Ingredients

• 4 cups day-old crusty bread, torn into 1-inch pieces (about 8 ounces)
• 3 tablespoons extra-virgin olive oil, plus 2 tablespoons for toasting bread
• 1 pint cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 8 ounces burrata (1 large or 2 small balls)
• 4 cups mixed salad greens or arugula, loosely packed
• 1/3 cup fresh basil leaves, torn
• 2 tablespoons capers, drained (optional)
• Salt and freshly ground black pepper to taste

Charred Lemon Vinaigrette with Peachy Mango Madness

• 3 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon lemon zest
• 2 tablespoons Peachy Mango Madness
• 1 teaspoon honey (optional, for extra shine)
• 1/2 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• 1 small garlic clove, grated or very finely minced
• Salt and black pepper to taste

Glaze for Burrata

• 1 tablespoon Peachy Mango Madness
• 1 teaspoon extra-virgin olive oil
• Pinch of flaky sea salt

Instructions

1. Preheat a cast-iron skillet or heavy pan over medium-high heat. Drizzle 2 tablespoons olive oil over the torn bread pieces and toss to coat. Add bread to the hot pan in a single layer and toast, stirring occasionally, until golden and crisp, 5 to 7 minutes. Transfer to a bowl and season lightly with salt. Set aside to cool slightly.
2. With the same hot skillet, add a quick drizzle of oil if needed. Place halved cherry tomatoes cut-side down and sear without moving until skins blister and bottoms brown, about 2 to 3 minutes. Remove to a plate. Reduce heat to medium.
3. Char the lemon: slice the remaining lemon in half and place cut-side down on the hot skillet. Press gently and let the flesh blacken lightly, about 2 minutes. Remove and let cool slightly, then squeeze to collect 3 tablespoons juice for the vinaigrette. You should still have about 3 tablespoons of fresh lemon juice total; supplement with freshly squeezed if needed.
4. Make the vinaigrette: in a small bowl whisk together the charred lemon juice, lemon zest, 2 tablespoons Peachy Mango Madness, honey (if using), Dijon, grated garlic, salt and pepper. Slowly whisk in 1/4 cup olive oil until emulsified. Taste and adjust seasoning. The vinaigrette should be bright with a gentle sweetness and tropical peach-mango notes.
5. Toss salad: in a large bowl combine toasted bread, seared tomatoes, sliced red onion, mixed greens, torn basil, and capers if using. Drizzle about two-thirds of the vinaigrette over the salad and toss gently so the bread soaks up some dressing but does not become soggy. Let sit for 5 minutes to meld flavors.
6. Prepare the burrata: place burrata on a serving platter or individual plates. In a small bowl whisk together 1 tablespoon Peachy Mango Madness and 1 teaspoon olive oil. Spoon the glaze over the burrata, finish with a pinch of flaky sea salt and a grind of black pepper.
7. Assemble: mound the panzanella alongside or around the burrata. Drizzle remaining vinaigrette over the assembled salad as desired. Garnish with a few extra basil leaves and an optional finishing sprinkle of crushed red pepper for heat.
8. Serve immediately: this salad is best enjoyed right away so the toasted bread keeps some crunch while soaking up the jam-scented dressing. Provide extra jam on the side for guests who want an extra sweet glaze.

Notes

• Make ahead: toast the bread and chill the vinaigrette separately for up to 2 days. Assemble just before serving.
• Variation: swap burrata for fresh mozzarella or thick Greek yogurt in a bowl for a lighter option. Add grilled peaches for more fruit-forward flavor.
• Balance tip: Peachy Mango Madness brings sweetness, so keep the vinaigrette bright with charred lemon and a touch of mustard to avoid cloying results.

Serving Suggestion

Serve family-style on a large wooden board with the jar of Peachy Mango Madness nearby so guests can drizzle more. Pair with a crisp white wine or sparkling water with lime.