Go Back
+ servings
Print

Grilled Peach Panzanella Salad

A flavorful, summer Panzanella salad with grilled peaches and toasted walnuts!
Course Salad
Cuisine American, Italian
Keyword salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people
Calories 496kcal

Ingredients

For the Panzanella Salad

  • 5 cups Italian bread torn into cubes
  • 1/3 cup olive oil
  • 4 peaches halved and pitted
  • 1 cup grape or cherry tomatoes halved
  • 1 cucumber sliced, or 3 mini cucumbers, sliced
  • 1/2 red onion thinly sliced
  • 10 basil leaves
  • 1 cup mozzarella sliced into bite-size pieces
  • 1/2 cup walnuts toasted

For the Dressing

  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • salt and pepper to taste

Instructions

  • Heat olive oil in a large skillet and toss in bread cubes. Toss frequently until lightly toasted (about 6 minutes). Remove from skillet and add to a large mixing bowl.
  • Add walnuts to skillet and stir as they toast for 1-2 minutes. Remove from heat and add to mixing bowl.
  • Add in thinly sliced red onion, sliced (or whole, if you prefer) tomatoes. I used a mixture of grape tomatoes and mini heirloom tomatoes. Add in sliced cucumber.
  • Brush peach halves with olive oil and grill, cut side down for 3-5 minutes (or until grill marks appear). Remove from grill and slice. Add to mixing bowl.
  • Whisk together olive oil and balsamic vinegar. Add to mixing bowl and toss to coat evenly. Spread panzanella onto platter or plates. Dot with mozzarella pieces and basil leaves. Top with salt and pepper to taste.

Nutrition

Calories: 496kcal | Carbohydrates: 28g | Protein: 9g | Fat: 40g | Saturated Fat: 10g | Cholesterol: 15mg | Sodium: 210mg | Potassium: 442mg | Fiber: 4g | Sugar: 19g | Vitamin A: 645IU | Vitamin C: 14.5mg | Calcium: 124mg | Iron: 1.6mg