Dunno bout you guys, but I’m a huge fan of this Grilled Peach Panzanella Salad. It’s like a salad on bread steroids. If that were actually a thing.
It should be.
I’m taking a page from my Mexican Caesar Salad, by utilizing chunky torn pieces of bread instead of simply cut up bread. The texture difference is amazing.
If you aren’t familiar, a panzanella is a type of Tuscan salad that is famously made with bread soaked in dressing as a base instead of lettuce. For my particular grilled peach panzanella salad, I actually baked the bread for a few minutes with olive oil and a sprinkle of salt, and finished the salad with a balsamic vinaigrette. A traditional panzanella would be reversed.
I live dangerously, folks!
Anyway, this panzanella salad comes together with the quickness, because you quick-grill the peaches while the bread crisps in the oven, and the rest is just tossed together wham bam thank you ma’am. To me, this salad is perfect for lunch all by itself, or with a simple chicken dinner. Light, and refreshing.
Since we’re in a peachy-keen-jelly-bean frame of mind around here, why not jump in with my favorite Feast & Devour bloggers and check out all the awesome peach themed recipes they’ve made! I mean, seriously, they have me drooling, it is just not fair.
|| Grilled BBQ Pulled Pork & Peach Pizza from Bread Booze Bacon
|| Peach Cobbler Loaf Cake from I Heart Eating
|| Peach Bourbon Arnold Palmer from Kleinworth & Co.
|| Peach Margarita Sorbet from Cooking with Curls
|| Peach Rose Tarts from Home.Made.Interest.
|| Raspberry & Peach Cobbler from Sugar & Soul
|| Light Peach & Berry Tart from The Creative Bite
|| Peach Vanilla Jam from Celebrating Sweets
|| Sparkling Peach Cucumber Lemonade from Life is but a Dish
|| Grilled Peach Bellini from Nomageddon
|| Peach Shinesicles from Frugal Foodie Mama
|| Easy Peach Cobbler from Julie’s Eats & Treats
|| Peach Ice Cream from Liz on Call
|| Peach Sangria from Around My Family Table
Yield 6
5 minPrep Time
10 minCook Time
15 minTotal Time
Save RecipeIngredients
- 1 Stale Baguette, roughly torn
- 1/3 C Olive Oil
- 1 Tbsp Kosher Salt
- 6 Peaches, stones removed and sliced
- 1 1/2 C Grape Tomatoes, halved
- 2 C Arugula
- 1/2 C Fresh Basil, sliced into thin strips
- 1/2 C Almonds
- 3/4 C Goat Cheese, crumbled
Instructions
- Preheat oven to 350 degrees. In a large bowl, toss together the torn baguette, olive oil, and salt until thoroughly combined. Dump the bread onto a cookie sheet and bake until crisp, around 7 minutes.
- Heat a grill pan over high heat and spray down with cooking spray. When hot, add the peach slices and allow to char for about 2 minutes per side, then remove from heat and dice into large chunks.
- In a large serving bowl, add the bread, peaches, tomatoes, arugula, basil, almonds and goat cheese and gently toss to combine. Serve immediately with a dressing of choice.
Notes
I recommend finishing the salad with a balsamic vinaigrette to get the best flavor combo.
Click Here For Full Nutrition, Exchanges, and My Plate Info
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