Panzanella is just a fancy way of saying “stale bread salad” in Italian. When you have a bunch of stale bread hanging around and you’re already up to your ears in breadcrumbs, you use that bread to make a Panzanella—at least your grandmother did. You’re probably too good for stale bread and just toss it, or your yoga instructor diagnosed you with gluten intolerance, or you swore off carbs to look hot in your beach pics so your stalker ex will be totally jealous when you post them on Instagram. Let me change your mind and bring you back to the bread.
4 peaches, each sliced into 8ths
1 T balsamic vinegar
½ loaf of stale-ish, toasted or grilled Italian bread, cubed
1 shallot, minced
1 C basil, minced
1 bunch celery hearts, chopped
2 C grape tomatoes, halved
½ C Crumbled Feta (Vegan or Dairy)
1 T red wine vinegar
2 T olive oil
Salt and pepper.
Heat a grill pan or Panini press over high-med heat.
Toss the peaches with the balsamic until coated. Place flesh side down on the hot grill and cook for 3 minutes, turn upside down and cook for another 3 minutes. Set aside to cool.
In a large bowl, toss the peaches with the rest of the ingredients. Taste and adjust for seasoning.
Cover and refrigerate for 30 minutes.
Disclaimer: This recipe was in no way paid for by the Bread Council of America.