Grilled Peach Panzanella Salad

Grilled peaches, charred sourdough, succulent heirlooms, and tangy balsamic come
together in a beautiful crunchy, sweet salad.

Servings: 4 people

Author:

Prep Time
15 minutes

Cook Time
5 minutes

Total Time
20 minutes

Lunch Appetizer Salad

Italian

peaches heirloom tomato Panzanella grilled sourdough

🧂 Ingredients

1 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.
2 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.
3 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.