Grilled Peach Panzanella

Serves 4 · 20 min prep · 12 min cook

Ingredients

• 6 cups cubed crusty sourdough bread
• 3 large ripe peaches
• 1 medium cucumber
• 1/4 medium red onion
• 1/2 cup packed fresh basil
• 1/4 cup fresh mint leaves
• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp peach preserves

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F. Cut the bread into 1-inch cubes and toss with a splash of olive oil and salt.
2. 2Grill the bread cubes in a single layer, turning occasionally, until all sides are marked with deep char and the centers stay chewy, 4 to 6 minutes total. Transfer to a large bowl.
3. 3Halve the peaches and remove pits. Brush the cut sides lightly with olive oil and place cut-side down on the hot grill. Cook until deep grill marks appear and the fruit softens slightly, 3 to 4 minutes; do not flip.
4. 4Move grilled peaches to a board, let cool 2 minutes, then cut into bite-size chunks so the juices stay trapped. Add them to the bowl with the bread.
5. 5Dice the cucumber into half-moons and thinly slice the red onion. Tear the basil and mint into rough pieces so their oils release. Add everything to the bread and peaches.
6. 6In a small jar, shake together the remaining olive oil, red wine vinegar, Dijon, peach preserves, salt, and pepper until the dressing looks creamy and emulsified.
7. 7Pour the dressing over the salad and toss thoroughly with clean hands or tongs so every bread cube soaks up the peachy vinaigrette. Let the panzanella sit 10 minutes at room temperature.
8. 8Taste and adjust seasoning if needed; the bread should be juicy but not soggy and the peaches should still hold their shape. Serve family-style while the contrast of warm grilled fruit and cool cucumber is brightest.