Peach Panzanella Salad

Bursting with summer flavors, find balance in Bona Furtuna’s Peach Panzanella Salad. Easy as 1, 2, 3, quickly combine into a lunch that will leave you feeling light and happy. Griddled croutons soak up the enticing exclusivity of Biancolilla Centinara Extra Virgin Olive Oil and red wine vinegar in a medley of sweet peaches, creamy feta, fragrant mint, fresh basil and salty prosciutto. Finish with a dusting of snappy Organic Dried Oregano and mancia!





▢ 2 shallots
▢ 4 Tablespoons red wine vinegar
▢ 2 peaches
▢ 2 ciabatta bread rolls
▢ 4 Tablespoons Biancolilla Centinara Extra Virgin Olive Oil
▢ 2 cups cherry tomatoes
▢ 6 oz. feta cheese
▢ 1/4 cup fresh mint
▢ 1/4 cup fresh basil
▢ 5 prosciutto slices
▢ 1 Tablespoon Sicilian Sea Salt with Organic Basil
▢ 1/2 Tablespoon ground pepper


▢ 1/4 cup red wine vinegar
▢ 2/3 cup Biancolilla Centinara Extra Virgin Olive Oil
▢ 1 teaspoon Organic Dried Oregano Flowers


    1. Marinate finely sliced shallots with a pinch of salt in red wine vinegar.
    2. Slice ciabatta into cubes and brush with Biancolilla Centinara Olive Oil.
    3. Grill sliced ciabatta in a cast iron until each side is golden. Set aside to cool.
    4. Combine halved cherry tomatoes and sliced peaches into a bowl with crumbled feta, mint and basil.
    5. Whisk together dressing ingredients, combine with shallot mixture and pour over fruit medley.
    6. Toss in cooled ciabatta, salt, pepper, and leave to soak for 15 minutes.
    7. Serve immediately with prosciutto.

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