Grilled Summer Panzanella

This seasonal salad combines fresh grilled peaches and whole grain gluten-free bread with prosciutto, heirloom tomatoes, arugula and creamy burrata cheese.


  • 1 loaf Canyon Bakehouse Heritage Style Whole Grain
  • 8 oz. Burrata Cheese
  • 2 Peaches, sliced
  • 1 large Shallot, sliced
  • 2-3 Heirloom Tomatoes, sliced
  • 3 oz. Prosciutto
  • 2 C. Fresh Arugula
  • 2 Tbsp. Olive Oil
Balsamic Vinaigrette
  • ¼ C. Olive Oil
  • 2 Tbsp. White Balsamic Vinegar
  • 1 tsp. Honey
  • ½ tsp. Dijon Mustard
  • Salt and Pepper, to taste


  1. Heat the grill.
  2. In a small bowl, whisk together the ingredients for the vinaigrette. Season to taste and set aside.
  3. Brush the Heritage bread with olive oil. Brush the sliced peaches as well.
  4. Grill the bread, oiled side down, until crispy on the surface, about 3-5 minutes.
  5. Grill the peaches until grill marks are just visible.Cool slightly before salad assembly.
  6. On a platter, assemble the grilled peaches and bread, prosciutto, and sliced tomatoes. Incorporate scoops of burrata as desired.
  7. To serve, sprinkle the assembled salad with fresh arugula and drizzle with balsamic vinaigrette.