This Grilled Peach Panzanella Salad is summer in a bowl: smoky-charred peaches, juicy tomatoes, bold herbed bread, and lively shallots—all tossed together for the ultimate warm-weather bite. Every forkful hits that sweet, tangy, and savory note, making this recipe a showstopper at picnics, potlucks, and relaxed dinners alike.
Why You’ll Love This Recipe
- Burst of Summer Flavors: The combination of sweet grilled peaches and garden-fresh tomatoes creates a juicy, sunshine-filled salad in every bite.
- Satisfyingly Crunchy Texture: Toasted herbed bread soaks up all the vinaigrette while staying crunchy, giving the salad incredible texture.
- Simple Ingredients, Big Impact: With just a handful of seasonal produce and pantry staples, you get a gourmet-level side or light meal.
- A Stunning Showstopper: This colorful Grilled Peach Panzanella Salad makes any summer table look instantly festive—no extra garnish required!
Ingredients You’ll Need
If you have access to great summer produce and a loaf of hearty bread, you’re halfway to Grilled Peach Panzanella Salad magic. Each component, from sweet shallots to herby bread, brings its own irresistible personality—so don’t skip a single one!
- Shallots: Thinly sliced and briefly soaked in vinegar, they lend a subtle bite and balance to the salad.
- Red Wine Vinegar: This adds bright acidity to lift up the flavors and gives the bread that classic tang.
- Kosher Salt & Freshly Ground Black Pepper: Essential for drawing out and deepening the flavors in every ingredient.
- Unrefined Cane Sugar: Just a pinch helps tame the shallots’ sharpness and accentuates the sweetness of the peaches.
- Sweet 100s or Cherry Tomatoes: Their juicy burst and rich color are quintessential summer—halve them for the perfect ratio in every forkful.
- Extra-Virgin Olive Oil (or citrus-infused olive oil): The backbone of the dressing and for grilling, so choose a bottle you love.
- Herbed Country Bread: Sturdy and flavorful, cut into thick slices—it crisps beautifully on the grill and soaks up all the flavors.
- Garlic Clove: Rubbing grilled bread with a fresh clove infuses it with subtle, savory aromatics.
- Ripe Cling-Free Peaches: Sliced and grilled, their sweetness intensifies and adds smoky depth to the salad.
- Fresh Basil Leaves: Scattered over at the end, basil brings a hit of freshness and a gorgeous pop of green.
Variations
The beauty of Grilled Peach Panzanella Salad is how forgiving and adaptable it is—think of this recipe as your personal canvas! Play with what you love, what you have on hand, or make adjustments to suit your dietary preferences.
- Swap the Peaches: Try nectarines or even ripe plums for another sweet-and-tangy twist.
- Add Cheese: A sprinkle of creamy burrata, fresh mozzarella, or crumbled feta can add decadence and extra richness.
- Make it Gluten-Free: Use your favorite gluten-free, sturdy bread or even gluten-free croutons to keep the salad accessible for everyone.
- Punch Up the Herbs: Try torn mint or parsley alongside the basil for layers of herbal freshness.
- Change the Dressing: Experiment with white balsamic or sherry vinegar, or infuse the oil with chili for a little heat.
How to Make Grilled Peach Panzanella Salad
Step 1: Soak the Shallots
Start by tossing the thinly sliced shallots with red wine vinegar, a pinch of kosher salt, and a sprinkle of cane sugar. Let them marinate in a bowl for at least 10 minutes (or up to 30), which tames their raw bite and turns them lightly pickled and pink. This quick soak is what gives that signature tangy zip to your salad later on!
Step 2: Marinate the Tomatoes
While your shallots soften, halve the sweet tomatoes and toss them in a bowl with salt and a hefty glug of olive oil. This draws out their juices and gets them super flavorful—trust me, these juices are essential for the bread to soak up later.
Step 3: Grill the Bread
Next, brush those thick slices of herbed country bread with olive oil on both sides. Place them on a medium-hot grill until charred and crisp, about 5 minutes per side. Let them cool for a moment, then rub each piece with a cut garlic clove for a whisper of garlicky goodness.
Step 4: Grill the Peaches
Brush the peach wedges lightly with olive oil, sprinkle with salt, and grill just until they’re marked and slightly softened—but not falling apart. That quick stint over the flames caramelizes their sugars and brings a smoky-sweet layer you’ll crave all season long.
Step 5: Assemble and Serve
Break or cut the grilled bread into bite-sized chunks and toss it gently with the marinated shallots and vinegar in a big bowl, letting the bread soak up all those juices. Just before serving, add the tomato mixture, season generously with salt and pepper, and drizzle with any remaining vinegar or oil to taste. Fold in the warm peaches and handfuls of fresh basil. Serve immediately, with a last flourish of olive oil if you’re feeling fancy!
Pro Tips for Making Grilled Peach Panzanella Salad
- Bread Matters Most: Use a hearty, rustic country loaf that won’t disintegrate—day-old or slightly stale bread holds up especially well on the grill and soaks without getting soggy.
- Peach Grilling Precision: Peaches are quickest to grill when still slightly firm; ripe but not mushy fruit gets those perfect caramelized grill marks without falling apart.
- Season Every Stage: Sprinkle salt on tomatoes, peaches, and bread along the way—layering the seasoning means every bite is seasoned and flavorful (no bland salad blues!).
- Last-Minute Assembly: Toss the salad just before serving so the bread stays delightfully crisp around the edges, soaking up goodness without turning mushy.
How to Serve Grilled Peach Panzanella Salad
Garnishes
This salad is already a rainbow on the plate, but a final burst of freshly torn basil and a drizzle of rich olive oil make it truly irresistible. If you want a little extra flair, finish with shaved Parmigiano-Reggiano or a handful of toasted pine nuts for crunch.
Side Dishes
Grilled Peach Panzanella Salad shines next to classic summertime mains—think simply grilled fish, roast chicken, or even burgers. Pair it with a crispy rosé or cool glass of lemonade, and you’ve got a meal that screams summer celebration.
Creative Ways to Present
Serve this salad family-style on a gorgeous platter for a stunning centerpiece. Or, portion it into individual mason jars or small bowls for the perfect picnic or backyard party starter—each guest gets an Instagram-worthy moment!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Grilled Peach Panzanella Salad, pop it into an airtight container and refrigerate for up to one day. The bread will soften as it soaks, but the flavors meld deliciously—the salad takes on a whole new comfort-food personality!
Freezing
This isn’t a freezer-friendly salad—the bread and peaches just don’t hold up after thawing. For best results, enjoy your panzanella fresh, or try freezing extra bread cubes for future salads or soups instead.
Reheating
There’s no need to reheat Grilled Peach Panzanella Salad—it’s meant to be served at room temperature or just slightly chilled. If making ahead, let it come to room temp and toss with a splash of fresh olive oil or vinegar before serving to revive the flavors.
FAQs
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Can I use store-bought croutons instead of grilled bread?
While you could, homemade grilled bread is what sets this Grilled Peach Panzanella Salad apart! The grilled bread adds smoky depth and wonderful chew—store-bought croutons won’t soak up the juices nearly as well or offer the same flavor profile. If necessary, use the best sturdy croutons you can find and toss them quickly with olive oil before assembling.
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What’s the best way to slice peaches for grilling?
Pick cling-free (freestone) peaches for easy slicing—cut around the pit and wedge each peach into eighths for just the right size. This ensures plenty of surface area for those irresistible grill marks while helping the peaches hold their shape in the salad.
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Can I make this salad ahead for a potluck?
Absolutely! Grill your bread and peaches, marinate the shallots, and prep the tomatoes ahead of time. Store each component separately, then toss everything together just before serving. This keeps the bread from getting too soft while letting all the flavors stay fresh and lively.
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Is Grilled Peach Panzanella Salad vegan?
This recipe is naturally vegan as written if you use vegan-friendly bread, olive oil, and skip any optional cheese garnishes. Always double-check your bread ingredients to be sure!
Final Thoughts
If you’ve never tasted a Grilled Peach Panzanella Salad, you’re in for such a treat—sun-ripened peaches, smoky bread, and a tangle of fresh flavors that truly capture the joy of summer. Give this recipe a try for your next gathering or lazy Sunday alfresco supper. You’ll want to make it all season long!
Print
Grilled Peach Panzanella Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Italian
- Diet: Vegetarian
Description
This Grilled Peach Panzanella Salad is a delightful twist on the classic Italian bread salad, combining the sweetness of grilled peaches with tangy tomatoes, herbed bread, and a flavorful shallot vinaigrette. A perfect summer dish that is both refreshing and satisfying.
Ingredients
Shallot Vinaigrette:
- 2 shallots, trimmed and sliced paper thin
- 3 tablespoons red wine vinegar
- Pinch of kosher salt
- Pinch of freshly ground black pepper
- Pinch of unrefined cane sugar
Salad:
- 1 pound sweet 100s tomatoes or cherry tomatoes, halved
- 6 tablespoons extra-virgin olive oil, divided
- 3/4 pound herbed country bread, cut into 1-inch slices
- 1 garlic clove
- 2 medium cling-free ripe peaches, cut into eighths
- Handful of fresh basil leaves
Instructions
- Soak The Shallots: Heat grill to medium. Combine shallots and 2 tablespoons vinegar with salt and sugar. Set aside for 10-30 minutes.
- Prepare The Tomatoes: In a bowl, combine halved tomatoes with 3 tablespoons oil, salt, and set aside.
- Make The Crostini: Brush bread slices with remaining oil, grill until charred, about 5 minutes. Set aside to cool.
- Grill The Peaches: Brush peaches with oil, season with salt, grill cut-side down until charred but firm, about 2 minutes. Remove from heat.
- Assemble The Salad: Rub bread with garlic, season with salt, cut into pieces. Add shallots and vinegar, toss. Add tomatoes, season, drizzle with oil. Add peaches and gently mix. Plate the salad, top with basil leaves, drizzle with more oil if desired, and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
