Peach Panzanella
Prep Time
30 minutes, plus 1 hour sit time
Number of Servings
6
Ingredients
  • 2 lb ripe peaches, pitted and sliced
  • 1 medium red onion, thinly sliced
  • 1 garlic clove, lightly smashed
  • 5 Tbsp extra-virgin olive oil, plus more for grill
  • 3 Tbsp red-wine vinegar
  • Coarse salt and freshly ground pepper
  • 5  slices (each 1-inch thick) day-old Tuscan-style bread
  • 4 Kirby cucumbers (about 12 oz), peeled and sliced
  • 1 cup fresh basil leaves
Directions
  1. Place peaches, onion, and garlic in a large nonreactive bowl. Drizzle oil and vinegar over peach mixture. Season with salt and pepper and toss to combine. Let stand, covered, in a cool place, at least 1 hour or up to 4 hours.
  2. Heat grill to medium-high. Lightly oil grates. Grill bread, turning once, until crisp and grill marks appear, 2 to 3 minutes. Remove from heat and rub lightly with garlic (from marinade), if desired. Tear bread into bite-size chunks.
  3. Before serving, add cucumbers, basil, and bread to peach mixture. Toss to coat bread thoroughly. Season with salt and pepper, and remove garlic clove before serving.
Nutrition Info
267 Calories, 6 g Protein, 35 g Carbohydrates, 5 g Fiber, 13 g Total fat (2 g sat), 321 mg Sodium, [nutrition:5] Vitamin K, [nutrition:2] Vitamin C, E, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, Calcium, Folate, Iron, Magnesium, Potassium, Zinc