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Serves: 4
This summer panzanella can be made with any combination of seasonal fruit. Try with grilled figs, apricots and plums. Serve with our Terra Alta Rosado for a cool refreshing dinner. Add grilled salmon or chicken on the side to make into a light summer meal.
Ingredients
- 2 ripe peaches
- Burrata
- Basil Leaves
- Arugula
- Red onion (thinly sliced)
- Farmer's Market Cherry Tomatoes
- 1 lemon
- Toasted Baguette Bread
- Extra Virgin Olive Oil
- Red Wine Vinegar
- Honey or Agave
- Dijon Mustard
- Balsamic Glaze
Instructions
- Cut the peaches into wedges, paint with olive oil & grill or sear "a la plancha." Let cool.
- Toast or char the baguette slices on the grill.
- Rub the toasted bread with the skin of the lemon to impart the citrusy essence.
- Let cool and cut into bite sized pieces.
- Make a light vinaigrette with olive oil, red wine vinegar, mustard, salt and pepper.
- Arrange the salad on a large ceramic platter.
- Start with a layer of arugula, then add the sliced onion, grilled peach, cherry tomatoes and torn basil leaves.
- Drain and pull apart the burrata and layer it on top.
- Drizzle with the olive oil and vinaigrette, sea salt and ground pepper to taste.
- Add an artful dazzle of balsamic glaze.
Notes
Adjust your proportions to match the size of your group! This is a flexible recipe meant to be adapted to match your desires!
A little red onion goes a long way! Just slice it as thinly as possible and sprinkle it around!
I love to grill “a la plancha” as they say in Spain. Add a little butter or olive oil to get a nice crispy lines. You can use peaches, nectarines or any type of stone fruit.
I love taking photos in the garden and loved the way the colors play off the geraniums!
This recipe is superb with our fruity Rosado from the Terra Alta Vineyard!
