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Grilled Panzanella Salad with Peaches and Fennel
Grilled Panzanella Salad with Peaches and Fennel
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Bright summer peach panzanella salad bursting with seasonal flavors by Lindsey S. Love from Dolly and Oatmeal.
Ingredients:
  • 1 large shallot, sliced thin
  • 2 tablespoons white wine vinegar
  • 1 teaspoon maple syrup (or sweetener of choice)
  • 0.5 teaspoon fine sea salt and fresh pepper
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 clove garlic
  • 4 slices hearty bread
  • 2 peaches, sliced into wedges
  • 2 cups baby arugula
  • 1 cup torn basil leaves
  • 1 large fennel bulb, halved, cored and thinly shaved on a mandoline
  • Reynolds Wrap® Non Stick Aluminum Foil
Instructions:
  • Take a large piece of Reynolds Wrap® Non-Stick Aluminum Foil and place it snugly over the grill grate. Preheat the grill to medium heat.
  • While the grill is heating up, prepare the dressing. In a shallow bowl, combine shallot, vinegar, maple syrup, salt, and pepper. Let it sit for 10 minutes until the shallots are tender. Add 4 tablespoons of oil and whisk until well combined. Set aside.
  • 1 garlic clove, cut in half, rub both sides of each bread slice with cut side of garlic, then lightly brush each side of the bread with 1 tablespoon oil.
  • Grill the bread until perfectly toasted and firm, approximately 7 to 10 minutes. Allow the bread to cool before serving.
  • Coat the peaches in the remaining tablespoon of oil and season with a pinch of salt. Grill the peaches on the foil until they are lightly browned yet firm, for about 4 to 5 minutes. Set aside once done.
  • Combine arugula, basil, torn bread chunks, peaches, and fennel in a large serving bowl. Drizzle dressing over everything and toss until well combined.

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