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Cherry & Peach Panzanella Salad with Crispy Prosciutto & Burrata

A stunning summer panzanella salad loaded with sweet cherries, juicy peaches, ripe tomatoes, crispy prosciutto, golden toasted bread, and creamy burrata — all tossed in a garlicky honey-dijon tomato dressing.
Course Salad
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Equipment

Ingredients

FOR THE SALAD

  • 1 Cup Cherries pitted
  • 4 Peaches sliced
  • 3 Roma Tomatoes cut into chunks
  • 1 Cup Cherry Tomatoes halved
  • 4 Mini Cucumbers thinly sliced
  • ¼ Red Onion thinly sliced
  • 1 Burrata Ball torn
  • 1 Handful Fresh Spinach torn
  • Olive Oil
  • Salt & Pepper

FOR THE TOASTED BREAD & PROSCIUTTO

  • ½ Baguette torn into pieces
  • 1 Tablespoon Olive Oil
  • Salt & pepper
  • 5-6 Slices Prosciutto

FOR THE DRESSING

  • ½ Cup Olive Oil
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Red Wine Vinegar
  • 1 Clove Garlic grated
  • Tomato Juices from the Salted Tomatoes
  • Salt & Pepper to taste
  • 1 Tablespoon Honey

Instructions

  • Preheat your oven to 350°F.
  • Add the roma tomatoes and cherry tomatoes to a bowl and season generously with salt. Let them sit for 13–15 minutes to release their juices.
  • Meanwhile, add the torn baguette pieces and prosciutto to the same 9x13 baking sheet. Bake for 10–12 minutes, tossing the bread halfway through, until the baguette is golden and crisp and the prosciutto is crispy. Let cool slightly, then break the prosciutto into pieces.
  • Make the dressing by whisking together the olive oil, dijon mustard, red wine vinegar, grated garlic, a few spoonfuls of the tomato juices, salt, honey and pepper until smooth.
  • Arrange the peaches, cherries, salted tomatoes, cucumbers, and red onion on a large serving platter or bowl. Add the toasted bread, crispy prosciutto, torn burrata, and fresh basil.
  • Drizzle generously with the dressing, olive oil and finish with extra salt, pepper, and basil before serving.

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