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