Harness the sweetness of summer peaches with this Grilled Peach Panzanella Salad. Crisp lettuce is topped with torn pieces salty prosciutto, ultra creamy burrata, shallot vinaigrette soaked bread, sweet grilled peaches, and an abundance of fresh basil. You won’t find a more perfect summer al fresco meal!
Why we love this recipe:
- The flavor! Sweet summer peaches, creamy burrata cheese, and salty, silky prosciutto will make you SWOON when combined.
- It's an easy, light lunch or dinner. Will have you feeling refreshed, but also so completely satisfied.
Simple Ingredients for a Summer Panzanella Salad
- Olive & Co. Everyday Extra Virgin Olive Oil
- Slightly Stale Sourdough or Ciabatta Bread
- Ripe Peaches
- Crisp Greens, of choice
- Burrata Cheese
- Prosciutto
- White Wine Vinegar
- Shallot
- Garlic
- Honey
- Basil
This post is sponsored by O-Live & Co.. I was compensated for my time, however all opinions are always my own. Thank you for supporting the brands I use and love so much!
I’ve partnered up with my friends at O-Live & Co. to bring you the perfect summertime and 4th of July recipe! This grilled peach panzanella salad is a little sweet, tangy and crisp. This panzanella salad comes together quickly and perfect for 2 or to share as a side salad for 4 people.
O-Live & Co. is a sustainable company and the first carbon neutral olive oil brand. Their mill is located in the heart of their groves, allowing for their olives to be pressed within hours of picking, unlike other brands where olives are transported for days and become moldy. This gives the low acidity level of 0.2% compared to the average of 0.8% where olive are transported for days and become moldy. O-Live has won countless awards globally and scores 97/100 in the Flos Olei rankings, which is the world’s most prominent olive oil ranking system.
Today I am featuring their Everyday Extra Virgin Olive Oil! The Everyday Olive Oil works incredibly well with this salad. It is mild and smooth and works well as a dressing here and to help get our bread incredibly buttery. A bright and fresh meal is my favorite way to use the Everyday Olive Oil because it allows all of the ingredients to really shine, allowing you to taste every delicious, fresh ingredient.
Purchase stress-free directly through their online store or use their store locator to find where to purchase in-person near you today!
How To Make Grilled Peach Panzanella Salad
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process.
- Slice slightly stale bread into cubes and place them on a baking sheet. Toss with olive oil and salt and Bake for a total of 15 minutes, tossing once halfway through. The bread will continue to crisp up as it cools.
- In a small bowl, add shallots, garlic, olive oil, white wine vinegar, and honey, and whisk to combine. Add salt and pepper to taste. Pour half of the dressing over the bread and toss to just soften.
- Add sliced peaches to a medium sized bowl and toss together with olive oil and a sprinkle of salt. Place peach slices on a medium-high grill and cook on each side for 1-2 minutes.
- To a large plate or serving platter, add crisp salad greens, soaked bread, and torn prosciutto. Arrange peaches and burrata on top, and finish with basil, salt, pepper, and a bit more vinaigrette.
FAQs
- What is burrata? It’s a soft cow’s milk cheese that looks almost identical to Mozzarella. The outer layer of Burrata actually is Mozzarella, but the inside is filled with cream and straciatella, which is essentially little shreds of mozzarella and cream. Check out this Roasted Veggie and Antipasto Sandwich with Burrata - it is incredible!
- Can I use mozzarella in place of burrata? The short answer is yes. The thing is Mozzarella won't have the creamy texture that burrata does. If you do plan to use Mozzarella, use the fresh stuff.
- Does it matter what type of peaches I use? reestone vs Clingstone Peaches – what’s the difference? Clingstone peaches are my preferred choice due to the sweetness of them. They are also incredibly juicy. They take a bit more work to cut into since they 'cling' to the pit more. Freestone peaches are easier to slice up because they lift away from the pits easily. They are less juicy and a little more tart. Use whatever you prefer, but make sure they are fresh!
It's important to choose high quality ingredients when your recipe has such few, simple ingredients. Buy fresh burrata and we suggest grabbing prosciutto from behind the deli counter because it is so much more fresh than pre-package. When choosing peaches, pick whatever kind is available to you, but make sure they aren't discolored of bruised.
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For More Summer Recipes Check Out:
- Harissa Salmon with Roasted Potatoes and Minted Labneh
- Roasted Peach and Goat Cheese Tart with Black Pepper and Honey
- Grilled Swordfish with Chimichurri
- Toasted Almond Flour and Lemon Cake with Whipped Coconut Cream and Macerated Strawberries
Recipe
Grilled Peach Panzanella Salad with Shallot Vinaigrette
Ingredients
- 7 tablespoons Olive & Co. Everyday Olive Oil divided
- 3-4 cups slightly stale sourdough or Ciabatta bread cubed
- 2 ripe peaches sliced
- Greens of choice something crisp and crunchy is best here
- 4 oz. burrata
- 1 4 oz. package of prosciutto torn
- 2 tablespoons white wine vinegar
- 1 small shallot minced
- 1 garlic clove minced
- 2 tsp. honey
- ¼ cup basil rough chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 425. Add cubed bread onto a baking sheet and toss with 2 tablespoons of olive oil and a big pinch of salt. Bake for 10 minutes, toss then bake another 5 minutes until the bread is golden and toasted. They will continue to crisp up once removed from the oven.
- Make the vinaigrette. In a small bowl, add shallots, garlic, 4 tablespoons olive oil, white wine vinegar, and honey, and whisk to combine. Add salt and pepper to taste. Pour half of the dressing over the bread and toss to just soften.
- Preheat grill to medium-high. In a medium sized bowl, add sliced peaches, 1 tablespoon of olive oil and a sprinkle of salt, and toss together. Place peaches son the grill and cook 1-2 minutes on each side.
- Plate up. To a large plate or serving platter, add crisp salad greens, soaked bread, and torn prosciutto. Arrange peaches and burrata on top, and finish with basil, salt, pepper, and a bit more vinaigrette.
If you make this Peach Panzanella Salad, please let us know by leaving a review and rating below!
Perfect lite meal for a hot summer afternoon or evening. As soon as the Palisade peaches hit the market, I'll be trying this one out. Thanks Rylee!