Thursday, July 23, 2015

Grilled Peach Panzanella

Grilled Peach Panzanella

Seriously where has this been all my life?  HEAVEN! 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.

Total Time: 29 min.
Prep Time: 20 min.
Cooking Time: 9 min.
Yield: 4 servings
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
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. 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.
5. Add tomato mixture, peaches, and basil to bread; toss gently to blend.
6. Serve immediately.


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