To me, summer tastes like peaches and heirloom tomatoes. It seemed only natural that I pair them together in a luscious, juicy, fresh summer salad. This Grilled Peach Panzanella Salad is equally indulgent as it is light and refreshing.
Grilled peaches, charred sourdough, succulent heirlooms, and tangy balsamic come together in a beautiful crunchy, sweet salad.
Why You'll Love This Salad
A sliced heirloom tomato on its own is the pure definition of delicious. And the same could be said for sliced peaches. Combine these with grilled, crunchy sourdough, fresh basil, punchy balsamic, and velvety olive oil, and you've got a salad that is utterly decadent.
The grill brings out the tart sweetness in the peaches and gives the salad even more of a summery taste.
Aside from taste, you'll also love this salad because all of the ingredients are simply tossed in a bowl, and the only cooking you have to do is on the grill. This super easy and quick-to-make salad is perfect for enjoying poolside or as a summer evening appetizer.
What is Panzanella?
Originating from the Tuscan countryside, panzanella is traditionally a salad made with stale bread. Other key ingredients are vinegar, tomatoes, and anything else that is seasonal.
The Italian words pane and zanella mean "bread" and "soup bowl." Farmers commonly used surplus vegetables and old bread to create this Italian dish in order to cut back on waste. What began as a favorite among farmers eventually made its way to King Vittorio in 1865. Since then, Italian immigrants brought this salad to the states where it has been loved and enjoyed, especially in summer months.
The very first panzanella recipe was a combination of onions, oil, vinegar, wild greens, and toast. Florentine poet Branzino referenced this salad in the 16th century. Onions were the main ingredient until the 19th century when tomatoes became the staple of Italian cuisine and took over as the primary ingredient in traditional panzanella.
Salad Ingredients
This version of panzanella uses grilled peaches for a distinctly tart and sweet flavor that brightens up the dish as a whole.
Heirloom tomatoes are equally the main event. Their lush flavor stands out when coated in salt and freshly ground black pepper.
Grilled sourdough croutons are crunchy, but softened by tangy balsamic vinegar and earthy olive oil.
Finally, fresh basil adds the perfect balance of sweet and savory to bring the dish to summery perfection.
How to Make Grilled Peach Panzanella Salad
Peel and dice the peaches and place them in a grill basket. Dice or tear the sourdough bread and toss in a separate grill basket. Season both baskets with olive oil, salt, and pepper. Mix well to make sure everything is coated evenly.
Grease the grill with oil, then turn the knobs to medium heat. Aim for about 450F. When hot, place the grill baskets on the grill and close the lid. Both the bread and the peaches should only take 4-5 minutes. About 2-3 minutes in, open the lid and use tongs to stir each basket. Once done, remove the baskets from the grill and set aside to cool slightly.
Add the diced heirloom tomatoes to a large bowl, along with the peaches, sourdough cubes, and basil. Mix everything together, then add the balsamic vinegar, extra virgin olive oil, salt, and pepper. Mix again. Serve immediately, or wait 30 minutes to let the flavors come alive!
Chef Tips
Here are a handful of tips that can make this dish go from great to ahh-mazing!
- Use high quality ingredients: For the produce, opt for local tomatoes, peaches, and basil for the best flavor. Use a loaf of rustic sourdough bread, not your average sliced bread. If you can, find high quality, authentic balsamic vinegar and organic extra virgin olive oil. I recommend pink Himalayan salt and freshly ground black pepper. These details make all the difference.
- Speaking of ingredients, do use heirloom tomatoes! Don't skimp on your tomatoes. 😉 Heirloom tomatoes are the absolute best choice here. You can read more on what they are and why they are preferred in my Heirloom Tomato Salad with Raspberry Vinaigrette here!
- If you have time, place your bread in the oven before tossing it on the grill. I baked my sourdough bread for about 10 minutes before chopping it for the grill to help it get super crispy. The oil and vinegar will soften the bread, so the crispier you can get it before tossing in the salad, the better.
- Don't be afraid to go heavy on the salt! Salt really makes the flavors pop in the peaches and the tomatoes. You can even salt them individually before tossing in the salad.
- Add any remaining juices to the bowl: After cutting peaches and tomatoes there will likely be a lot of juice left on your cutting board. Add these to the bowl for additional flavor!
Recipe Variations
The nice thing about salad recipes is that they are so easily customizable, and panzanella lends itself to many different variations. Here are some other ingredients that would taste great as additions to this dish:
- Onions
- Olives
- Capers
- Cucumber
- Plant-based cheese
- Mint
- Minced garlic
- Dried currants
- Melon
- Berries
- White beans
You can also serve the salad with red wine vinegar instead of balsamic if you prefer. Feel free to use a different type of rustic bread too.
What to Serve with This Salad
This Grilled Peach Panzanella Salad makes a perfect light lunch on its own, but if you plan to serve it as an impressive summer starter, here are some mains that would pair perfectly:
- Grilled Zucchini Pesto Pasta
- Grilled BBQ Tofu
- Creamy Lemon Pasta
- Lemon Asparagus Risotto
- Creamy Tomato Gnocchi
Did you make this salad?! Tell me about your experience, any variations you created, and where you enjoyed this summery dish in the comments below. 🙂
📖 Recipe
Grilled Peach Panzanella Salad
Equipment
- Grill
- Grilling trays
Ingredients
- ½ - ¾ loaf of rustic sourdough bread
- 4 peaches
- 1 ½ tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 large heirloom tomatoes or 4 small heirloom tomatoes
- 1 cup fresh basil
- 1 tablespoon balsamic vinegar
Instructions
- Cube the sourdough bread and add to a grilling tray. Peel and dice the peaches and add to a second grilling tray. Measure out a tablespoon of olive oil and drizzle over top of the bread and peaches, using slightly more for the bread. Season both trays with a ½ teaspoon of salt and a ½ teaspoon of pepper.
- Grease the grill with oil and turn the knobs to medium heat. Bring the temperature to around 450F. Once hot, add the trays to the grill and close the lid. Both the bread and the peaches should only take 4-5 minutes. After 2-3 minutes, lift the lid and stir the bread and peaches, then close the lid. Once ready, remove the trays and set aside to cool.
- While the bread and peaches are cooling, dice the tomatoes and chop the basil. Add them to a large bowl or serving dish. Add the cubed bread and grilled peaches. Mix everything together, then add a ½ tablespoon of olive oil, 1 tablespoon balsamic vinegar, and an additional ½ teaspoon each of salt and pepper. Mix again so that everything is well coated with oil and seasoning. Serve immediately, or let sit for up to 30 minutes before serving.
