Grilled Peach Panzanella (Italian Bread Salad)
Grilled peach panzanella salad is a classic rustic Italian bread salad made with tomatoes, red onion, and sturdy bread. My version adds grilled peaches for caramelized sweetness and an extra taste of summer.
Servings: 4
Calories: 441kcal
Equipment
- 1 small jar with lid
- 1 chef's knife and cutting board
Ingredients
Panzanella Salad
- 5 to 6 cups rustic bread, ciabatta or sourdough, torn into 1-inch pieces, about 8 ounces
- 3 medium ripe peaches, halved and pitted
- 2 cups cherry or grape tomatoes, halved
- ¼ small red onion, very thinly sliced
- ½ cup crumbled vegan feta (optional)
- ½ cup loosely packed fresh basil leaves, torn
- 4 tablespoons extra-virgin olive oil
- salt and pepper to taste
- 1 to 2 tablespoons balsamic glaze
Lemon-Herb Vinaigrette
- 2 to 2½ tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, grated
- 2 teaspoons chopped fresh oregano
- ½ teaspoon Dijon mustard
- ½ teaspoon salt and pepper to taste
Instructions
- Toast the Bread: Heat the oven to 400°F (200°C). Tear the bread into 1-inch cubes. Toss the cubes with 1 tablespoon of olive oil and a pinch of salt. Spread the cubes on a baking sheet and bake for 8 to 12 minutes, turning once halfway through. You want the edges to be a golden color and slightly crisp.
- Make the Dressing: In a small bowl or jar, whisk together 3 tablespoons of olive oil, lemon juice, lemon zest, grated garlic, oregano, Dijon mustard, salt, and pepper. Taste and adjust the seasoning as needed.
- Grill the Peaches: Heat a grill or grill pan over medium-high heat. While the pan is heating, brush the cut sides of the peaches with a little olive oil. Place the cut sides down for 2 to 4 minutes, until grill marks have formed and the edges are soft. Remove and cut into wedges.
- Assemble and Serve: In a large bowl, combine the toasted bread, halved cherry tomatoes, sliced red onion, grilled peaches, torn basil, and crumbled vegan feta (optional). Pour about three-quarters of the dressing over the salad and toss gently. Let the salad sit for 10 to 15 minutes so the bread soaks up some of the juices without going totally soft.
- Serve at room temperature. For extra flavor, you can drizzle balsamic glaze over the top.
Notes
- High-altitude adjustment: At elevations 6,500 feet or higher, your bread will dry out and toast faster. Reduce the oven time by 2 to 3 minutes.
- Storage: Best eaten within 15 to 20 minutes of assembling. Leftovers keep in an airtight container in the fridge for up to 1 day. Note: the bread will soften noticeably.
Nutrition
Calories: 441kcal | Carbohydrates: 41g | Protein: 6g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Sodium: 591mg | Potassium: 425mg | Fiber: 5g | Sugar: 23g | Vitamin A: 909IU | Vitamin C: 28mg | Calcium: 51mg | Iron: 2mg