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Peach and Cornbread Panzanella

Katie Lee
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

6

slices Prosciutto

15

Basil, leaves

1

English cucumber

1 pint

Grape tomatoes

2

Peaches, large yellow

1/2

Red onion

1/4 cup

Capers

1 tbsp

Dijon mustard

1/4 tsp

Black pepper, freshly ground

1

Kosher salt

1/2 tsp

Salt

1

Olive oil

1/2 cup

Olive oil, extra-virgin

1/4 cup

Red wine vinegar

1

loaf Cornbread