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Grilled Peach, Prosciutto and Burrata Panzanella Salad

Summer is here and I live for yummy salads. This is one that you must try. It's light and bright, but also hearty with the toasty ciabatta bread, see previous blog if you want to go all in and make the bread from scratch.

Serving 4 Preparation time 10 minutes Cook time 10 minutes Total time 20 minutes


· 3 ripe peaches

· 2 ciabatta bread rolls

· 4 T olive oil

· 4 ounces thinly sliced prosciutto

· 2, 4 ounces fresh burrata, I used Stepladder Creamery

· 1 cup baby arugula

· ¼ cup fresh basil


o 2 tablespoons Dijon mustard

o 1/4 cup good balsamic vinegar

o 2 tablespoons honey

o 1 teaspoon salt

o 2 tsp lemon juice

o ¼ cup and 1/2 cup extra virgin olive oil


Preheat your grill to high; you want the temperature to get to 425’ for those awesome grill marks

Cut the peaches in half, remove the pit. Add halved peaches to baking sheet

Slice ciabatta bread down the center like you were making a sandwich and add to the baking sheet with the peaches. Drizzle ciabatta and peaches with olive oil, about ¼ cup and season with a pinch of salt.

Place the olive oil coated peaches and ciabatta on the grill, 3-4 minutes per side. Remove the peaches and ciabatta and let cool.

As the peaches and ciabatta are cooling, make the dressing. In medium bowl add mustard, balsamic vinegar, honey, salt and lemon juice and whisk until incorporated. Slowly add the extra virgin olive oil while you are continuously whisking.

Dice the warm ciabatta into bite size pieces and slice the halved grilled peaches in thirds, so you will have 18 slices. Add to large serving bowl, 1/3 of the dressing and toss ciabatta and peaches. You want that warm bread to soak up the dressing.

Tear basil to limit bruising and add basil along with 1 cup of baby arugula to the serving dish, toss to coat.

Pair with a bigger red wine with rich characteristics, nice tannins such as Cabernet Sauvignon, Merlot or Malbec. Cheers to Summer Cooking! ,

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