Peach and Burrata Panzanella with Prosciutto

[[ recipeID=recipe-8kdir4hn6, title=Peach and Burrata Panzanella with Prosciutto ]]

Peach and Burrata Panzanella with Prosciutto

This beautiful take on a traditional tuscan salad is the perfect summer supper treat.

Servings: 6


  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins


  • 3.5 ripe peaches
  • 3-4 medium heritage tomatoes, sliced
  • Extra virgin olive oil
  • 500 g stale bread, torn into chunks
  • 2 garlic cloves, bashed - skin on
  • 2-3 shallots, finely sliced
  • 250 g rocket leaves
  • 250 g burrata
  • Maldon sea salt
  • 100 g almond flakes, toasted
  • A handful of basil leaves
  • The leaves from 2-3 sprigs of mint, roughly torn
  • dressing

    • ½ peach, stoned
    • 100 ml extra virgin olive oil
    • 1 tbsp apple cider vinegar
    • ½ tsp caster sugar
    • Juice of 1/2 lemon


    1. Preheat oven to 180c/160c fan/gas 4
    2. Cut the peaches in half to remove the stones and slice into wedges, brush with olive oil and griddle on a hot griddle pan until charred (approx 3 minutes each side).
    3. Place the torn bread and garlic onto a baking tray, sprinkle with sea salt and olive oil, jumble around on the tray and toast in the oven for around 10-15 minutes until crisp and golden, tossing halfway through.
    4. Blitz all of the ingredients for the dressing together in a food processor (or use a handheld stick blender) until smooth. Toss the sliced onions and a 1/3 of the dressing together in a mixing bowl and then add the bread (discarding the garlic).
    5. Arrange the rocket leaves, peaches, tomatoes, bread and onion on a serving dish before adding the prosciutto and torn chunks of burrata. Sprinkle with salt, scatter over the toasted almonds, basil and mint leaves and drizzle with the remaining dressing.