Grilled Peach Panzanella
Panzanella is an Italian salad made from day-old bread torn into bite-sized pieces that soak up the juices of tomatoes and dressing. This version gets luscious sweetness from grilled peaches.
- 1½ cups halved cherry tomatoes
- 1 medium shallot, thinly sliced
- 2 Tbsp. + 1 tsp. olive oil, divided use
- 1 Tbsp. red wine vinegar
- Sea salt and ground black pepper (to taste; optional)
- 3 slices whole-grain bread
- 3 ripe medium peaches, cut in half, pits removed
- Nonstick cooking spray
- ¼ cup fresh basil leaves, chopped
Preheat grill to high.
Combine tomatoes, shallot, 2 tbsp. oil, vinegar, salt (if desired), and pepper (if desired); whisk to blend. Set aside.
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.
Brush cut side of peaches evenly with remaining 1 tsp. oil. 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.
Add tomato mixture, peaches, and basil to bread; toss gently to blend.
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