Grilled Peach Panzanella

By Emily Conner | Photo by Jennifer Chase 

Serves 4

This peachy spin on panzanella, the Tuscan bread salad traditionally made with tomatoes and stale bread, is one of my summertime staples when it’s too hot and humid to even think about turning on the stove. Charred peaches, salty prosciutto, creamy mozzarella, crispy croutons and a spunky chopped pesto vinaigrette—what’s not to love? It’s tailor-made for eating al fresco, glass of rosé in hand.

Ingredients

Olive oil for grilling
4 slices (½-inch each) from a loaf of crusty bread (such as ciabatta or sourdough)
4 large peaches, halved (pits removed)
3 ounces prosciutto
6 to 8 ounces mozzarella, torn into bite-sized pieces
A big handful of basil and mint, roughly torn
Sea salt and freshly ground black pepper

Chopped pesto vinaigrette

2 tablespoons pine nuts
2 tablespoons shaved or coarsely grated parmesan
1 cup fresh basil leaves, packed
5 tablespoons extra-virgin olive oil
2 tablespoons lemon juice, from 1 large lemon
Sea salt + freshly ground black pepper

To make the chopped pesto vinaigrette: Mound pine nuts and parmesan together on a cutting board and finely chop. Add the basil and continue chopping. Aim for a fine yet varied texture. Immediately transfer to a bowl and add extra-virgin olive oil so the basil doesn’t discolor. Add lemon juice, sea salt and black pepper, whisking to combine. Adjust seasoning and acidity, to taste.

Prepare a gas grill with all burners on medium, or a charcoal grill with hot coals. Brush the rack with olive oil.

Brush both sides of the bread with enough oil to thoroughly and evenly coat. Grill the bread a few minutes per side (checking frequently) or until charred in spots but still soft in the middle. Let the bread cool, then cut into ½-inch cubes.

After the bread comes off the grill, brush the peach halves lightly with oil and grill, flesh side down, until deeply caramelized.

On a large serving platter, arrange the grilled peaches, bread cubes, prosciutto, torn mozzarella and herbs, then drizzle with the chopped pesto vinaigrette and season, to taste, with salt and black pepper. Serve slightly warm or at room temperature.