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
Scale
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
