This Grilled Peach Panzanella Salad is a delightful twist on the classic Italian bread salad, incorporating the sweetness of grilled peaches with the hearty crunch of ciabatta or sourdough bread.
Each bite is a harmonious blend of smoky grilled corn, vibrant greens like baby kale and arugula, juicy cherry tomatoes, and creamy mozzarella pearls, all drizzled with a light dressing.
Topped with fresh basil leaves for a burst of herbal aroma, it’s a perfect dish for summer gatherings or as a satisfyingly refreshing meal on its own.
Salad:
4 thick slices good quality ciabatta or sourdough bread
Olive oil & salt to taste
3 peaches, sliced into wedges
2 ears of corn
5 oz lettuce of choice (we used baby kale & arugula mix)
1 cup sliced or diced cucumber
1 cup halved cherry tomatoes
1-1 1/2 cups fresh mozzarella pearls (ciliegine)
1/4 cup small or torn basil leaves
Vinaigrette:
3 tbsp champagne vinegar
INSTRUCTIONS:
Preheat grill to medium. Brush each slice of bread with olive oil (on both sides) and season with salt. Brush the peach slices with olive oil (to prevent sticking on the grill).
Place the bread slices, peach slices and corn on the grill. Grill the bread for 2-3 minutes per side, until charred and crispy. Grill peaches for a few mins on each side, until you have grill marks. Grill the corn for ~10 minutes.
Whisk together all ingredients for the vinaigrette.
Once the bread cools slightly, cut into 1” cubes. Cut the corn off the cob.
Assemble all of the salad ingredients on a large platter or in a bowl, and toss gently with the vinaigrette.
Enjoy!
