Grilled Peach Panzanella Salad
Grilled Peach Panzanella Salad
David Cook
4-6
Italian
Salad
We love the way the toasty bread soaks up and saves all of the peach juice in this recipe!
Ingredients
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2 peaches, halved and pit removed
2 large tomatoes, cut into 1” cubes
6 cups bread, cut into 1” cubes
1 English cucumber, cut into 1” cubes
1 cup basil leaves, chiffonade
4 small sweet peppers, whole
½ red onion, thinly julienned
Optional: Handful of arugula
Olive oil, as needed
- Salt & Pepper to taste
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2 cloves garlic, minced
½ teaspoon Dijon mustard
3 tablespoons red wine vinegar
½ cup olive oil
Salt & Pepper to taste
Directions
Preheat grill on high heat.
Toss bread cubes with a generous amount of olive oil, salt and pepper. Heat a skillet over medium heat and toast bread, in batches, until brown and toasty. Set aside until ready to use.
Lightly coat peaches with olive oil. Place directly on grill grates and cook until grill marks appear. Add peppers to grill and grill until lightly charred. Set both aside until ready to use.
In a small bowl, whisk together the garlic, Dijon and vinegar. Drizzle olive oil into bowl while continuously whisking until dressing thickens. Season with salt and pepper to taste. Set aside until ready to use.
In a large bowl, toss the tomatoes, bread, cucumber, basil, onion and arugula with desired amount of dressing. Top salad with grilled peaches and grilled peppers and serve. Enjoy!