Peach Prosciutto Panzanella

It’s hot. Damn hot. So let’s do some no cooking, cooking. I love a panzanella (even in winter with squash but that’s another post for another time) and it’s so refreshing in the summer. This is a quick lunch or dinner and basically just chopping up some items so you won’t work up a sweat prepping it in the heat. Paired with a playlist of 2022 summer jams….anyone else loving the 90s house vibes? Me too.

Spring mix (or whatever greens you like…I typically do a handful or two per person)
1/2 English cucumber, diced
1/2 pint grape tomatoes, halved
1/4 small red onion, diced
1/3-1/2 baguette (stale-ish bread works nicely here), diced
1 peach, sliced
3 oz prosciutto
1/4 basil, julienned
salt and pepper
1 ball burrata
balsamic vinaigrette

• Place all ingredients up to the burrata in a bowl and toss with balsamic vinaigrette (I always eyeball it so no particular measurement but what works for you….start small and add more, if needed)
• Plate or bowl it up and divide the burrata among the two

Tip: if you’re feeling fancy or already have the grill on, cut the peach in half, take out the pit and grill it before slicing. You can also grill the bread prior to dicing.