Our 2021 Frankland Estate Chardonnay is plush and textural, full of bright stone fruit characters, yellow florals and subtle toasted almond notes. The perfect balance of delicate creaminess and playful acidity of our organically grown chardonnay is mirrored in this fresh, easy to make panzanella salad that utilises summer’s best produce. 

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Burrata & Nectarine Panzanella Salad

Ingredients

4 yellow nectarines

1-2 fresh burrata balls

1 punnet cherry tomatoes, sliced in half

¼ red onion, thinly sliced

2 handfuls of mixed leaves

2 slices crusty day-old bread, ripped into bite sized chunks

1 handful of basil leaves, plus extra for serving

3 tbsp extra virgin olive oil

2 tbsp verjuice

Salt & pepper

Method

Heat a grill pan or BBQ to medium/high heat. Slice the nectarines into halves, removing the seed. Brush a little olive oil on the grill and the flesh side of the nectarines, then place flesh side down on the grill. Cook just until you see dark char marks, then take them off the grill and set aside.

In a large mixing bowl combine the mixed leaves, tomatoes, bread chunks, onion, basil leaves and a good pinch of salt and pepper. Add half the olive oil and verjuice and toss gently.

Arrange the salad over a large platter, then nestle the burrata and grilled nectarines amongst the salad. Drizzle over the remaining olive oil and verjuice, some extra basil leaves and a good pinch of salt to finish. 

Serve and enjoy with a glass of Frankland Estate Chardonnay.