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Barbecued peach panzanella
Barbecued peach panzanella
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate your summer salad with grilled peaches for a burst of seasonal sweetness.
Ingredients:
  • 40.00 ml white balsamic vinegar
  • 21.00 gm lemon juice
  • 2.95 gm Dijon mustard
  • 70ml Extra Virgin Olive Oil Light Flavour
  • 350g mixed baby tomatoes, halved
  • 2 truss tomatoes, coarsely chopped
  • 1 small red onion, thinly sliced
  • 1 small red capsicum, deseeded, finely chopped
  • 3 fresh peaches, quartered
  • 150g sliced ciabatta bread
  • 1 garlic clove, halved
  • 130g marinated goat's cheese, crumbled
  • 375.00 ml firmly packed fresh herbs (basil and mint leaves)
Instructions:
  • In a jar, mix together vinegar, lemon juice, mustard, and 2 1/2 tablespoons of oil. Season generously, then shake well to combine.
  • Mix the tomatoes, onion, and capsicum in a bowl. Drizzle half of the dressing over them and toss well to ensure everything is coated. Let it sit for 5 minutes to enhance the flavors.
  • Preheat a barbecue grill or chargrill to medium-high heat. Toss peach slices with 2 tsp oil, season, and grill for 4 minutes until charred and tender. Transfer to a plate. Brush bread slices with remaining oil and grill for 4 minutes until charred. Rub with garlic and tear into pieces. Enjoy!
  • Combine cheese, herbs, peach, and bread with the tomato mixture. Add the remaining dressing and toss gently to combine. Serve immediately.

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