Grilled Panzanella Salad with Peaches and Fennel Recipe

Bread: Cubed and grilled to add a crispy texture to the salad.

Peaches: Sliced and grilled to bring out their natural sweetness.

Fennel: Thinly sliced to add a crisp, slightly anise flavor.

Olive oil: Used to toss the bread cubes and as a dressing for the salad.

Balsamic vinegar: Adds a tangy sweetness to the dressing.

When grilling bread cubes, ensure they are evenly coated with olive oil to prevent sticking and achieve a uniform crispiness. For the peaches, use slightly underripe ones as they hold their shape better and develop a nice char without becoming too mushy. Thinly slicing the fennel allows it to blend seamlessly with the other ingredients, adding a subtle crunch and a hint of anise flavor.

• cubed bread - Substitute with croutons: Croutons provide a similar crunchy texture and can be a convenient alternative if you don't have fresh bread.

• cubed bread - Substitute with pita chips: Pita chips offer a different but enjoyable crunch and can add a unique flavor to the salad.

• peaches - Substitute with nectarines: Nectarines have a similar sweetness and texture, making them an excellent alternative to peaches.

• peaches - Substitute with apricots: Apricots provide a slightly different flavor but still offer a sweet and juicy element to the salad.

• fennel bulb - Substitute with celery: Celery offers a similar crunch and freshness, though it lacks the anise flavor of fennel.

• fennel bulb - Substitute with radishes: Radishes provide a peppery crunch that can add a different but delightful twist to the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and can be used as a direct substitute for olive oil in dressings.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar provides a similar acidity and can be used to create a tangy dressing.

• balsamic vinegar - Substitute with apple cider vinegar: Apple cider vinegar offers a fruity acidity that can complement the other ingredients in the salad.

• Allow the grilled bread and peaches to cool completely before storing to prevent condensation, which can make the bread soggy.
• Transfer the grilled bread, peaches, and fennel into separate airtight containers. This helps maintain the texture and flavor of each ingredient.
• Store the grilled bread at room temperature in a cool, dry place. It will stay crispy for up to 2 days.
• Place the grilled peaches and fennel in the refrigerator. They will remain fresh for up to 3 days.
• For longer storage, you can freeze the grilled bread cubes. Spread them out on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They will keep for up to 3 months.
• To freeze the grilled peaches, lay them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag. They will keep for up to 3 months.
• When ready to use, thaw the grilled peaches and bread at room temperature. Re-crisp the bread in a preheated oven at 350°F (175°C) for about 5 minutes.
• Reassemble the salad by combining the thawed and re-crisped bread, peaches, and fennel in a large bowl. Drizzle with olive oil and balsamic vinegar, and toss to combine.
• Garnish with fresh basil leaves just before serving to add a burst of freshness and color.

• Preheat your oven to 350°F (175°C). Spread the grilled bread cubes on a baking sheet and toast for about 5-7 minutes until they regain their crispiness.
• While the bread is toasting, heat a skillet over medium heat. Add a splash of olive oil and toss in the grilled peaches and fennel. Sauté for about 3-4 minutes until they are warmed through but not mushy.
• Combine the reheated bread cubes, peaches, and fennel in a large bowl. Drizzle with a bit more balsamic vinegar and olive oil if needed.
• Toss everything gently to combine and season with a pinch of salt and pepper.
• Garnish with fresh basil leaves before serving.

• Grill: Used to preheat to medium-high and cook the bread cubes and peach slices until they are crispy and charred.

• Tongs: Essential for turning and handling the bread cubes and peach slices on the grill.

• Large bowl: Used to combine the grilled bread, peaches, and fennel.

• Knife: Needed to slice the peaches and thinly slice the fennel bulb.

• Cutting board: Provides a surface for slicing the peaches and fennel.

• Measuring cups: Used to measure out the 4 cups of cubed bread and ¼ cup of olive oil.

• Measuring spoons: Used to measure the 2 tablespoons of balsamic vinegar and 2 tablespoons of olive oil.

• Mixing spoon: Used to toss the ingredients together in the large bowl.

• Serving platter: Ideal for presenting the finished grilled panzanella salad.

Pre-cut ingredients: Slice the peaches and fennel ahead of time to save prep time.

Use pre-cubed bread: Buy cubed bread from the store to skip the cutting step.

Batch grilling: Grill the bread cubes and peach slices simultaneously to save time.

Pre-mix dressing: Combine the olive oil and balsamic vinegar in advance for quick assembly.

Prepare in advance: Grill the bread and peaches earlier in the day and assemble the salad just before serving.