Grilled Peach Panzanella

Many good recipes are born of cultural necessity.  Folks got creative with leftovers in efforts to feed many and avoid spoilage. Bread, a valuable commodity in many countries, couldn’t be wasted.

Panzanella, a Tuscan salad consisting toasted, day-old bread dressed in olive oil, combined with a variety of fresh vegetables, can be traced as far back as the 16th century.

What started as a great way to use old bread has been transformed into a sophisticated modern dish in our recipe for Grilled Peach Panzanella.

A contemporary take on the Italian classic, our Panzanella incorporates delectable grilled peaches, shallot, whole-grain bread, cherry tomatoes, and fresh basil all dressed in a red wine vinaigrette.

Peach Panzanella

Panzanella is an Italian salad made from torn bread that soaks up the juices of tomatoes and dressing. This version gets luscious sweetness from grilled peaches.

Course Salad
Cuisine Italian
Keyword peach panzanella
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings 3 servings
Calories 236 kcal
Author Kirsten Morningstar

Ingredients

  • 1 cup halved cherry tomatoes
  • 1 medium shallot thinly sliced
  • 2 Tbsp. olive oil
  • 1 Tbsp. red wine vinegar
  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 3 slices whole-grain bread
  • 3 medium ripe peaches cut in half, pits removed
  • Nonstick cooking spray
  • ¼ cup leaves fresh basil chopped

Instructions

  1. Preheat grill to high

  2. Combine tomatoes, shallot, 2 tbsp. oil, vinegar, salt (if desired), and pepper (if desired); whisk to blend. Set aside.

  3. Toast bread on grill for about 2 to 3 minutes on each side, or until browned. Cool; tear into bite-sized pieces. Place in a medium serving bowl. Set aside.

  4. Lightly coat cut side of peaches evenly with spray. Place cut side down on grill. Cook for about 2 to 3 minutes, or until just charred but still firm. Remove from heat. Cool; slice into bite-sized pieces.

  5. Add tomato mixture, peaches, and basil to bread; toss gently to blend.

  6. Serve immediately.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Photos and recipe by Kirsten Morningstar.