I’ve had a love affair with panzanella salads long before today’s post. I thought it was high time I brought you a recipe to share this obsession with you.
I love using everything that is in peak season during the summer. Tomatoes, peaches, and basil are just a few 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. 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. The crusty bread chunks are almost always accompanied by 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. The creamy ricotta filled mozzarella (yes, that’s what burrata is -it blew my mind the first time I found out too!) and salty cured meat taste so fantastic with fresh juicy and ripe tomatoes and peaches. If Panzanella salad wasn’t already a delicious dish, these ingredients make it just downright mouthwatering.
Just some friendly suggestions for indulging this salad:
- I eat this salad as a full meal so GO FOR IT!
- It also certainly will find the perfect place on those barbecue picnic tables
- Oh, how about for on your next brunch gathering?
Take a bite out of Tuscany (and Jersey produce!) and whip up this delightful dish.
…all for the love of the dish
- 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
- For the Croutons:
- 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.
- Transfer to a lined baking sheet. Bake for 25 minutes. They should be crispy on the outside and still soft on the inside.
- For the Salad:
- 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.