Juicy, caramelized peaches and smoky grilled bread come together in this super simple summer panzanella inspired by Julia Sherman's new book, "Salad for President." If you don’t feel like heating up the coals for this one, broil the peaches cut-side up in the oven!
Adapted slightly from Julia Sherman’s "Salad for President."
What You Get
1 pound yellow peaches
What You’ll Need
Freshly ground black pepper
Prepare a very hot charcoal fire or preheat a gas grill to medium. (You can also use a grill pan!)
Finely chop the shallot and cut off two large slices of bread from the loaf. Set both aside.
Make the dressing: whisk together 2 tsp of vinegar, the chopped shallot, and 1 tbsp of olive oil in a small bowl. Set aside.
Halve the peaches and remove the pit from each. In a large bowl, toss the peach halves with 1 tbsp olive oil and season with a sprinkle of salt and freshly ground pepper. Drizzle another tbsp of olive oil over both sides of the bread slices and sprinkle with salt and pepper.
Oil the grill grate and let it heat up for a minute or two. Arrange the bread slices on the outer edges of the grill grate and the peaches cut-side down in the center. (Don’t rinse the bowl; set it aside.)
Grill the bread for 1 minute on each side, or until lightly toasted. Grill the peaches until the bottoms are caramelized and lightly charred, about 3 minutes. Flip the peaches and cook for another 3 minutes. Alternatively, broil both the bread and the peaches cut side up in the oven.
Once toasted, remove the bread from the grill and tear into bite-sized pieces when cool enough to handle. Cut each peach half in half again, or into large chunks if the peaches are larger, and put them in the peach bowl along with the torn bread.
Drizzle the dressing over the peaches and bread and toss. Let marinate for 5-10 minutes.
Top with torn basil, a sprinkle of salt and pepper if needed, and serve!