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Grilled peach panzanella salad

Grilled Peach Panzanella

Lindsay Forbes
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.
Prep Time 15 mins
Cook Time 7 mins
Course Appetizer
Cuisine American, Italian
Servings 4 people



  • 3 cups day-old ciabatta or sourdough bread, torn into 1-inch pieces
  • 2 tbsp olive oil
  • salt
  • 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.
Keyword avocado, corn, grill, panzanella, peach, summer, tomato