What better way to celebrate the mixture of peach season and summer grilling than throwing some peaches on the grill? And they go wonderfully with crispy prosciutto, grilled summer sweet corn, crunchy croutons, and creamy burrata in this delicious summer salad!
I am so ready for the end of the week, you guys. It’s been a week. A lot of good things this week, a lot of good work on projects I’m passionate about, a lot of quality time with my husband and son, and even some quality time spent with my favorite exercise partners – the open road, my stationary bike, and my yoga mat. But still…I’m whooped.
Still, it feels nice to at least have a few days behind me where I can say I got things a little closer to balanced. There was only one day where I didn’t make my 5pm alarm deadline to get things done or at least put on pause until I could get back to them at the end of the day {I had a 6pm phone call with some folks who are in training the rest of the day, so that couldn’t be moved}, and compared to the ridiculous amount of work time I wrestled with last week, that’s a lot better.
But the one thing I haven’t really made as much time as I’d like for is recipe development and staging and photography. So that’s why you’re getting a picture of this lovely salad on the boards of my back deck instead of staged!
But man, is it one delicious salad!
Grilled peaches and sweet corn bring on the sweet, crispy prosciutto and peppery arugula bring on the savory, and french baguettes toasted, seasoned, and chopped into enormous croutons round out the mixture. Serve it up with your favorite balsamic vinaigrette – or my new favorite, a maple honey mustard vinaigrette I’ve been experimenting with lately – and it’s sure to be a crowd pleaser.
At least my test kitchen all gave it really high marks. I like to think I make a mean salad, but this one disappeared faster than anything I’ve seen!
A heavy hat tip here goes to my beautiful and talented friend Jen for sharing the shoot she did for Edible San Luis Obispo on the recipe that inspired this one. Holy cow. She is such an incredible inspiration. In all of her shoots, she captures the essence of everything I love about food from my home town and California’s central coast.
Just a couple of tips on this salad. You want the baguette croutons to do what bread does in any good panzanella and soak up all that good peach flavor, so let them all sit together. But you don’t want the burrata to soak into everything, so wait until you’re about to serve to add that to the salad! Oh, and so much good flavor in here comes from Santa Maria seasoning. I’ll eventually share how to make your own and why this is such a special flavor combo, but in the meantime, you can pick up some of my favorite seasoning here. We like the Red Label blend.
Go check out the recipe that inspired this one at Edible San Luis Obispo along with a couple of other amazing and beautiful grill recipes! And just go be inspired by Jen’s amazing photography!
[lt_recipe name=”Peach, Prosciutto + Corn Panzanella” summary=”What better way to celebrate the mixture of peach season and summer grilling than throwing some peaches on the grill? And they go wonderfully with crispy prosciutto, grilled summer sweet corn, crunchy croutons, and creamy burrata in this delicious summer salad!” servings=”6″ total_time=”30M” print=”yes” image=”https://homefrontcooking.com/wp-content/uploads/2020/07/Grilled-Peach-Panzanella-1100-1024×683.jpg” ingredients=”4 ripe peaches;2 ears corn;2 tbsp butter;4 tsp Santa Maria seasoning;1/2 loaf french bread, preferably a little stale;4 tbsp olive oil;salt and pepper to taste;1/4 cup fresh basil;2 cups baby arugula;4 oz prosciutto;8 oz fresh burrata cheese” ]Preheat your grill to medium-high (or start your charcoal) and heat your oven to 425F.;Shuck corn and place each ear on a piece of aluminum foil. Place 1 tbsp butter on each ear of corn and sprinkle liberally with Santa Maria seasoning. Roll aluminum foil around corn and wrap tightly.;Slice peaches in half and remove pit. Slice again into quarters.;Slice the baguette into large crouton-size chunks (approx 1-inch square) and scatter over large baking sheet. Drizzle with olive oil and sprinkle lightly with salt and pepper to taste, and toss to coat. I also add more Santa Maria seasoning.;Grill the corn for 10-15 minutes until cooked. Grill peaches 3-4 minutes each side or until the juice caramelizes on the peach and the peach slice is nice and soft.;Bake the baguette croutons for 5 minutes at 425F until nice and crispy and golden brown around the edges.;Combine the arugula, fresh chopped basil, corn, croutons, and peaches in a large bowl. Tear the prosciutto into large chunks and add to the bowl. Toss lightly to mix. ;When you are ready to serve, slice or tear the burrata and add to the salad and drizzle lightly with dressing.[/lt_recipe]
Just look at that burrata deliciousness!
This recipe pairs very well with a nice and crisp Sauvignon Blanc, but for my red wine drinkers out there {including me}, it’s hard to go wrong with a pinot noir. I stick mine in the fridge for this just to get a little chill to cut through all the sweet!
Happy weekend, all!
