Grilled Summer Panzanella

This seasonal salad combines fresh grilled peaches and focaccia bread with prosciutto, heirloom tomatoes, arugula and creamy burrata cheese.




  • 1 loaf Canyon Bakehouse Rosemary Thyme Focaccia
  • 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. Slice the focaccia laterally and brush with olive oil. Brush the sliced peaches as well.
  4. Grill the focaccia, 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 focaccia, prosciutto, sliced tomatoes. Incorporate scoops of burrata as desired.
  7. To serve, sprinkle the assembled salad with fresh arugula and drizzle with balsamic vinaigrette.


Yield: 4-6 servings

Prep time: 10 minutes

Cook time: 10 minutes