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Grilled Peach and Burrata Panzanella Salad
Prep time
5 minutes
Cook time
10 Minutes
Serves
4
Difficulty
Easy

Larissa’s refreshing go-to summer salad, that will suit any barbeque spread.

Ingredients
Ingredients
  • 3 peaches, stone removed and cut into quarters
  • 3 slices of sourdough bread, cut into rough chunks
  • 3 oxheart tomatoes, cut into wedges
  • 4 slices of fresh prosciutto
  • 1 burrata cheese
  • Basil leaves
  • 60ml extra virgin olive oil, plus extra
  • 30ml balsamic vinegar
  • 10ml honey
  • Sea salt and Gewürzhaus Australian Bush pepper blend, to season
Method
1

Heat a BBQ or chargrill pan to high heat. Make the dressing by combining the olive oil, balsamic, honey and sea salt to taste.

2

Drizzle oil over the peaches and cook on each side for 30 seconds until charred. Once cooked add to the dressing and toss to coat.

3

Drizzle oil and sea salt over the bread and char on each side until toasted.

4

To assemble, place the buratta in the centre of the serving platter. Arrange the peaches, tomatoes, prosciutto and bread around the cheese and drizzle over the excess dressing. Garnish with plenty of basil leaves and season well with salt and bush pepper.