Many good recipes are born of cultural necessity. Folks got creative with leftovers in efforts to feed many and avoid spoilage. Bread, a valuable commodity in many countries, couldn’t be wasted.
Panzanella, a Tuscan salad consisting of toasted, day-old bread dressed in olive oil, combined with a variety of fresh vegetables, can be traced as far back as the 16th century.
What started as a great way to use old bread has been transformed into a sophisticated modern dish in our recipe for Grilled Peach Panzanella.
A contemporary take on the Italian classic, our Panzanella incorporates delectable grilled peaches, shallot, whole-grain bread, cherry tomatoes, and fresh basil all dressed in a red wine vinaigrette.
Panzanella is an Italian salad made from torn bread that soaks up the juices of tomatoes and dressing. This version gets luscious sweetness from grilled peaches.
- 1 cup halved cherry tomatoes
- 1 medium shallot thinly sliced
- 2 Tbsp. olive oil
- 1 Tbsp. red wine vinegar
- Sea salt (or Himalayan 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.
Lightly coat cut side of peaches evenly with spray. 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.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
2B Mindset Plate It!
Makes a great FFC side as part of breakfast or lunch.
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Photos and recipe by Kirsten Morningstar.