This seasonal interpretation of panzanella features grilled peaches, tomatoes, corn, and avocado. I also added a jalapeño for a little spice, goat cheese, and basil. All the flavors come together with a Dijon-shallot dressing. I hope you make this salad the next time you have ripe peaches!
A bit of history….
Panzanella is a Tuscan dish typically consisting of stale bread, tomatoes, cucumbers, onions, and basil. An early version of panzanella, called pan lavato “washed bread,” was first mentioned by Italian author Boccaccio in the Decameron in the 14th century. It was made with water-soaked bread and assorted vegetables but importantly, not including tomatoes (source).
Panzanella is said to come from the two words “pane” (or bread) and “zanella” (soup bowl) which is what it is served in (source). It used to be made of stale bread soaked in water and then squeezed dry. It became more well known in the 16thcentury when an Italian painter named Agnolo di Cosimo, also known as Bronzino, became very fond of onions with oil and vinegar served with toast.
This dish would be great to bring to a BBQ or served as a nice side to meat. You can also add salami to make it heartier.
If you like this recipe, you may also like this Stone Fruit & Burrata Salad 🙂
Tag me on Instagram at @anchoredbaking and comment below with your experience if you make this panzanella! Enjoy!
Grilled Peach Panzanella
- 3 cups day-old ciabatta or sourdough bread, torn into 1-inch pieces
- 2 tbsp olive oil
- 2 peaches, sliced
- 2 heirloom tomatoes, cut into bite-sized pieces
- 1/2 cup heirloom grape tomatoes, each sliced in half length-wise
- 1 avocado, diced
- 1 jalapeño, finely diced (seeds removed if you don't like spicy)
- 8 oz goat cheese, crumbled (or fresh mozzarella torn into pieces)
- 1/2 cup fresh basil leaves, thinly sliced
- 1 ear corn, steamed (about 1 cup)
- salami, slivered (optional)
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tsp Dijon mustard
- 1 shallot, roughly chopped
- 2 garlic cloves, minced
- 1 tsp salt
- 1 tsp freshly cracked black pepper
- Preheat oven to 425 degrees F. Toss bread pieces in olive oil and a pinch of salt. Line in a single layer on a baking sheet. Bake for 7-12 minutes or until golden and dried out. Set aside to cool.
- Make the dressing: Place all ingredients in a food processor and puree until smooth and combined.
- Grill the peaches: Brush a light layer of olive oil on the peach slices. Grill cut side down for 3-5 minutes or until grill marks appear.
- To assemble: Toss bread, tomatoes, avocado, corn, jalapeño, and basil in a medium bowl with enough dressing to coat. Spread panzanella on a serving platter. Sprinkle with goat cheese and arrange peach slices on top. This is best served after about 30 minutes (using more dressing if needed). I would not make it further in advance because the bread may get soggy.