"Try this grilled panzanella salad with peaches, fennel, and crusty bread—perfect for summer! Fresh, flavorful, and easy to make. #SaladRecipe #GrilledPanzanella"
Here’s a list of ingredients for a **grilled panzanella salad with peaches and fennel**, optimized for SEO and formatted for clarity:
- **Bread (for grilling):**
- 4 cups rustic bread (ciabatta or sourdough), cut into 1-inch cubes
- 2 tbsp olive oil (for brushing)
- **Grilled Peaches:**
- 2 ripe peaches, halved and pitted
- 1 tbsp olive oil (for brushing)
- **Fresh Fennel:**
- 1 medium fennel bulb, thinly sliced (reserve fronds for garnish)
- **Greens and Herbs:**
- 4 cups mixed greens (arugula, spinach, or kale)
- 1/4 cup fresh basil leaves, torn
- 1/4 cup fresh mint leaves, torn
- **Cheese (optional):**
- 1/2 cup crumbled goat cheese or feta cheese
- **Dressing:**
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp honey (or maple syrup for a vegan option)
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper to taste
- **Optional Add-Ins:**
- 1/4 cup toasted pine nuts or walnuts
- 1/4 cup red onion, thinly sliced
This **grilled panzanella salad with peaches and fennel** is perfect for summer, combining smoky grilled flavors with fresh, seasonal ingredients. It’s a great option for a light lunch, side dish, or even a main course for vegetarians.
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Steps
# How to Make a Grilled Panzanella Salad with Peaches and Fennel
Grilled panzanella salad with peaches and fennel is a vibrant, summery dish that combines smoky, sweet, and tangy flavors. This recipe is perfect for outdoor gatherings, BBQs, or a light yet satisfying meal. Follow these detailed steps to create a show-stopping salad that’s both delicious and visually appealing.
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## **Ingredients**
- 4 cups stale bread (ciabatta or sourdough), cut into 1-inch cubes
- 2 ripe peaches, sliced into wedges
- 1 medium fennel bulb, thinly sliced (reserve fronds for garnish)
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup olive oil (plus extra for grilling)
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 garlic clove, minced
- Salt and pepper to taste
- Optional: crumbled feta or goat cheese for topping
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## **Step-by-Step Instructions**
### **1. Prepare the Bread**
- Preheat your grill to medium-high heat.
- Toss the bread cubes with 1-2 tablespoons of olive oil, ensuring they’re evenly coated.
- Grill the bread for 2-3 minutes per side until lightly charred and crispy. Set aside to cool.
### **2. Grill the Peaches and Fennel**
- Brush the peach wedges and fennel slices with olive oil to prevent sticking.
- Grill the peaches for 1-2 minutes per side until grill marks appear and they soften slightly.
- Grill the fennel for 3-4 minutes per side until tender and caramelized.
### **3. Make the Dressing**
- In a small bowl, whisk together 1/4 cup olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper. Adjust seasoning to taste.
### **4. Assemble the Salad**
- In a large bowl, combine the grilled bread, peaches, fennel, cherry tomatoes, red onion, and basil.
- Drizzle the dressing over the salad and gently toss to coat all ingredients evenly.
### **5. Garnish and Serve**
- Top the salad with reserved fennel fronds and optional crumbled cheese for added creaminess.
- Serve immediately while the bread is still slightly warm for the best texture and flavor.
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## **Tips for Success**
- Use **stale bread** for better texture and to prevent sogginess.
- Adjust the sweetness of the dressing by adding more or less honey, depending on your preference.
- For a smoky twist, grill the cherry tomatoes briefly before adding them to the salad.
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This grilled panzanella salad with peaches and fennel is a delightful blend of flavors and textures, making it a standout dish for any summer meal. Perfect for **outdoor dining**, **BBQs**, or as a **light lunch**, this recipe is sure to impress your guests. Enjoy!