Grilled Peach Panzanella Salad with Shallot Vinaigrette
O-Live & Co. Everyday Olive Oil
• 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
1. 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.
2. 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.
3. 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.
4. 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.