Grilled Peach Panzanella Salad
Grilled peaches, charred sourdough, succulent heirlooms, and tangy balsamic come together in a beautiful crunchy, sweet salad.
Servings: 4 people
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.