Grilled Panzanella Salad with Peaches and Fennel || Gracefult Kitchen

Grilled Panzanella Salad with Peaches and Fennel

Salad

This grilled panzanella salad with peaches and fennel recipe yields a hearty and bright peach panzanella salad using the colors and flavors of the summer season from Lindsey S. Love of Dolly and Oatmeal. The bread is rubbed with garlic and brushed with olive oil, then grilled until toasty and crunchy. The peaches are also grilled until warm and slightly caramelized, and the fennel is shaved thin, giving brightness and crunch to the salad.

Ingredients

nonstick aluminum foil (such as Reynold's Wrap)
1 large shallot, sliced thin
2 tablespoons white wine vinegar
1 teaspoon maple syrup (or sweetener of choice)
fine sea salt and ground black pepper to taste
6 tablespoons extra-virgin olive oil, divided
1 clove garlic
4 slices hearty bread
2 peaches, sliced into wedges
2 cups baby arugula
1 cup torn basil leaves
1 large fennel bulb, halved, cored, and thinly shaved on a mandoline

Description

Cut a large piece of nonstick aluminum foil; firmly fit it over the grill grate. Preheat an outdoor grill to medium heat.
Meanwhile, add shallot, vinegar, maple syrup, and 1 to 2 pinches each salt and black pepper to a bowl; set aside until shallot tender, about 10 minutes. Whisk in 4 tablespoons oil until blended. Set vinaigrette aside.
Cut garlic clove in half; gently rub both sides bread slices with cut sides garlic. Lightly brush each sides bread with 1 tablespoon oil.
Place bread on the foil-covered preheated grill; cook until toasted and firm, 7 to 10 minutes. Cool off heat.
Brush peaches with remaining 1 tablespoon oil; season with 1 to 2 pinches salt. Place peaches on the foil-covered grill; cook until lightly browned but firm, 4 to 5 minutes. Set aside off heat.
Toss arugula and basil together in a bowl. Tear bread into large chunks; add to the bowl. Add peaches and fennel to the bowl; toss in vinaigrette to coat and combine.