Peach, Burrata, and Prosciutto Panzanella Salad
By: Missy
Published: Tuesday, August 1, 2017 - 7:31am

Ingredients




For bread croutons:
2 cups cubed Italian bread
¼ cup olive oil
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp Italian seasoning
¼ tsp salt
¼ tsp pepper
For Salad:
4 Oz Burrata cheese, sliced
2 peaches, sliced thin
2 tomatoes, sliced
½ small red onion, thinly sliced
½ cup fresh basil leaves
5 slices prosciutto di parma
1/3 cup olive oil
¼ cup balsamic
Salt and pepper to taste

Preparation

1 For the Croutons: 2 Preheat oven to 300 degrees. Cut Italian loaf into 1 inch cubes. Mix olive oil and spices in a large bowl. Add bread cubes and toss until all are coated. 3 Transfer to a lined baking sheet. Bake for 25 minutes. They should be crispy on the outside and still soft on the inside. 4 For the Salad: 5 Slice tomatoes, onion, peaches, and cheese. Wash the basil. Slice prociutto pieces in half and roll them. On a platter or large bowl arrange all of the ingredients (tomatoes, peaches, cheese, basil, onion, prosciutto and croutons). Drizzle with the olive oil, balsamic and salt and pepper to taste.

About

A Taste of Tuscany in this seasonal summer bread salad. The creamy burrata, aromatic basil, ripe tomatoes, and salty prosciutto are the perfect pairing with summer seasonal peaches. 
I love using everything that is in peak season during the summer. Tomatoes and peaches are just two of the produce items that are currently overflowing at the local farm stands. I have been incorporating them in just about every meal possible lately and today’s recipe is one of the winning combinations that have come from my experimentation.
For those of you who are not familiar with Panzanella salad, it is a Tusacan style bread salad. It also almost always incorporates tomatoes, so it is an ideal summer dish. I took some creative liberties with the traditional Italian salad and added some burrata, peaches and prosciutto. If Panzanella wasn’t already a delicious dish, these ingredients make it just downright mouthwatering.
I eat this salad as a meal but, it certainly will find the perfect place on those barbecue picnic tables, on your Sunday supper menus, or at the next brunch gathering.
Take a bite out of Tuscany (and Jersey produce!) and whip up this delightful dish.