Grilled Peach Panzanella Salad.
Prep time.
Cook time.
Total time.
Serves.
Fresh, smoky, and perfect for a summer table.This Grilled Peach Panzanella Salad takes ACE® Rosemary Focaccia and turns it into a rustic, flavor-packed base for a vibrant medley of seasonal produce. Juicy peaches and hearty focaccia are kissed by the grill for a subtle smokiness, then tossed with sweet heirloom tomatoes, crisp cucumber, and tangy red onion. A drizzle of champagne vinaigrette ties everything together, while creamy burrata and torn basil add indulgent richness. It’s a colorful, elegant salad that feels both light and luxurious — ideal for alfresco dining or anytime you want a dish that celebrates summer’s best.
Ingredients3 thick slices Ace Bakery® Rosemary Focaccia2 ripe peaches, halved and pitted2 heirloom tomatoes, cut into bite-sized wedges1 Persian cucumber, thinly sliced1/4 small red onion, thinly sliced1 ball burrataA handful of fresh basil leaves, tornOlive oil (for grilling + dressing)Kosher salt + freshly cracked black pepperFor the Dressing1 clove garlic, grated1 tbsp champagne vinegar1 tsp Dijon mustard1 tsp honey3 tbsp olive oil.
InstructionsMake the dressing: In a small bowl or jar, whisk together the grated garlic, champagne vinegar, Dijon mustard, honey, and olive oil. Season with salt and pepper to taste.Prep the veggies: Add the sliced tomatoes, cucumbers, and red onion to a medium bowl. Drizzle with about half of the dressing and toss gently to coat. Let that hang out and marinate while everything else comes together.Grill the peaches + bread: Drizzle the peach halves and the focaccia slices with olive oil. Grill over medium-high heat for 2–3 minutes per side, just until you get grill marks. Let cool slightly, then tear the focaccia into bite-sized pieces.Assemble the salad: On a large serving platter or in a big bowl, layer marinated veggies, grilled focaccia, and peaches. Drizzle with the remaining dressing and toss gently. Tear the burrata over the top and scatter with torn basil leaves. Crack a little extra black pepper on top. Enjoy!
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