Panzanella Salad

Ingredients

• 3 thick slices Ace Bakery Rosemary Focaccia
• 2 ripe peaches, halved and pitted
• 2 heirloom tomatoes, cut into bite-sized wedges
• 1 Persian cucumber, thinly sliced
• 1/4 small red onion, thinly sliced
• 1 ball burrata
• A handful of fresh basil leaves, torn
• Olive oil (for grilling + dressing)
• Kosher salt + freshly cracked black pepper
  

For the Dressing

• 1 clove garlic, grated
• 1 tbsp champagne vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 3 tbsp olive oil

Instructions

1. Make 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. 
2. 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. 
3. 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. 
4. 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!