Grilled Peach Panzanella Salad
stones removed and sliced
sliced into thin strips
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.
I recommend finishing the salad with a balsamic vinaigrette to get the best flavor combo.