Grilled Peach Panzanella Salad Recipe

Step 1

Soak The Shallots: Heat a grill to medium heat. Meanwhile, combine shallots and 2 tablespoons of the vinegar in a small nonreactive bowl, season with each a pinch of salt and a pinch of sugar, stir to combine, and set aside for at least 10 minutes and up to 30 minutes.In a large bowl, combine the halved tomatoes with 3 tablespoons of the oil, season with salt, toss to combine, and set aside.

Step 2

Make The Crostini: Brush the bread slices on both sides with the remaining olive oil, place on a grill pan, and cook until charred on both sides, about 5 minutes. Set bread aside to cool slightly.Grill The Peaches: Brush peaches the peaches with the olive oil, season with salt, and grill, cut-side down, until just charred on one side but still firm, about 2 minutes. Remove from heat and set aside.

Step 3

Plate The Salad: When the bread is cool enough to handle, rub it with the garlic clove and season with salt. Cut or tear into bite-sized pieces. Add the shallots and vinegar to the bread and toss to coat. Just before serving, add the tomatoes to the bread mixture, season with salt and freshly ground black pepper. Taste and drizzle with the remaining tablespoon of oil or vinegar, as desired. Add peaches to the bowl and gently turn to coat. Plate the salad, scatter with a handful of fresh basil leaves, drizzle with additional olive oil as desired, and serve.