Grilled Panzanella Salad with Peaches and Fennel

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.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 289 Calories

Ingredients

• 1 clove garlic
• 2 tablespoons white wine vinegar
• 6 tablespoons extra-virgin olive oil, divided
• 2 cups baby arugula
• Reynolds Wrap® Non Stick Aluminum Foil
• 1 large shallot, sliced thin
• 1 teaspoon maple syrup (or sweetener of choice)
• 4 slices hearty bread
• 2 peaches, sliced into wedges
• 1 cup torn basil leaves
• 1 large fennel bulb, halved, cored and thinly shaved on a mandoline
• 0.5 teaspoon fine sea salt and fresh pepper

Recipe Instructions

Step 1

Cut a large piece of nonstick aluminum foil; firmly fit it over the grill grate. Preheat an outdoor grill to medium heat.

Step 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.

Step 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.

Step 4

Place bread on the foil-covered preheated grill; cook until toasted and firm, 7 to 10 minutes. Cool off heat.

Step 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.

Step 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.