Grilled Summer Panzanella
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This seasonal salad combines fresh grilled peaches and whole grain gluten-free bread with prosciutto, heirloom tomatoes, arugula and creamy burrata cheese.
Ingredients
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1 loaf Canyon Bakehouse Heritage Style Whole Grain
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8 oz. Burrata Cheese
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2 Peaches, sliced
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1 large Shallot, sliced
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2-3 Heirloom Tomatoes, sliced
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3 oz. Prosciutto
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2 C. Fresh Arugula
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2 Tbsp. Olive Oil
Salad
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¼ C. Olive Oil
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2 Tbsp. White Balsamic Vinegar
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1 tsp. Honey
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½ tsp. Dijon Mustard
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Salt and Pepper, to taste
Balsamic Vinaigrette
Directions

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