Grilled Peach & Zucchini Panzanella
This Grilled Peach & Zucchini Panzanella is a vibrant summer salad bursting with smoky, sweet, and savory flavors. Juicy peaches, charred zucchini, and crusty bread create a fresh, satisfying dish.
Servings: 4 servings
Ingredients
- 2 ripe peaches halved and pitted
- 1 medium zucchini sliced
- 2 cups day-old Italian bread diced
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 cup fresh basil leaves torn
- 1/4 cup crumbled feta cheese
Instructions
- Cut day-old Italian bread into 1-inch cubes. If bread is fresh, toast cubes in a 350°F (175°C) oven for about 10 minutes until crisp but not browned.
- Preheat grill or grill pan over medium-high heat. Brush peach halves and zucchini slices lightly with olive oil and sprinkle with salt and pepper.
- Grill peaches cut side down for 3-4 minutes until grill marks appear and fruit softens slightly. Grill zucchini slices 2-3 minutes per side until tender and charred.
- Whisk together remaining olive oil, balsamic vinegar, garlic powder, salt, and pepper in a small bowl. Adjust seasoning to taste.
- Cut grilled peaches into bite-sized pieces. In a large bowl, combine bread cubes, grilled zucchini, and peach pieces. Drizzle dressing over and toss gently to coat.
- Tear fresh basil leaves and sprinkle over salad. Crumble feta cheese on top for a creamy, tangy finish.
- Serve immediately while bread is slightly crisp and grilled produce is warm, or enjoy at room temperature.
Equipment
- Grill or Grill Pan
- Oven
- Mixing Bowl
- Small Bowl
- Knife
- Cutting Board
Notes
- Use ripe but firm peaches to prevent mushiness on the grill.
- Day-old bread is key to avoid sogginess; toast fresh bread if needed.
- Grilling adds smoky depth—don’t skip it for best flavor.
- Customize by swapping feta for goat cheese or adding nuts for crunch.
- Store leftovers in an airtight container refrigerated up to 2 days; refresh with toasted bread cubes before serving.