Grilled Panzanella Salad with Peaches and Fennel
Description
This grilled panzanella salad with peaches and fennel recipe is a hearty and bright panzanella salad using the colors and flavors of the summer season.
Ingredients
•
Reynolds Wrap® Non Stick Aluminum Foil
•
1 large shallot, sliced thin
•
2 tablespoons white wine vinegar
•
1 teaspoon maple syrup (or sweetener of choice)
•
1/2 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
Directions
1
Cut a large piece of nonstick aluminum foil; firmly fit it over the grill grate. Preheat an outdoor grill to medium heat.
2
Meanwhile, add shallot, vinegar, maple syrup, and 1 to 2 pinches each salt and black pepper to a bowl; set aside until shallot tender, about 10 minutes. Whisk in 4 tablespoons oil until blended. Set vinaigrette aside.
3
Cut garlic clove in half; gently rub both sides bread slices with cut sides garlic. Lightly brush each sides bread with 1 tablespoon oil.
4
Place bread on the foil-covered preheated grill; cook until toasted and firm, 7 to 10 minutes. Cool off heat.
5
Brush peaches with remaining 1 tablespoon oil; season with 1 to 2 pinches salt. Place peaches on the foil-covered grill; cook until lightly browned but firm, 4 to 5 minutes. Set aside off heat.
6
Toss arugula and basil together in a bowl. Tear bread into large chunks; add to the bowl. Add peaches and fennel to the bowl; toss in vinaigrette to coat and combine.