What's Cooking: Peach panzanella salad
2 peaches, halved, pit removed
2 cups sourdough bread, hand torn
½ cup Sun dried tomatoes, sliced thin
½ cup pickled red onions
1 cup seedless cucumber, sliced in ½” pieces
2 large tomato, cut into 1” pieces
1 bunch fresh basil, picked and hand torn
4 garlic cloves roughly chop
4 oz. champagne vinaigrette
1 cup extra virgin olive oil, divided
1 tsp. kosher salt
To taste Black pepper, fresh ground
Pre-heat a large sauté pan to medium high heat. Add ½ cup of olive oil. When oil gets hot add torn bread pieces. Monitor closely, turning bread often with tongs when sides begin to brown. Once bread is toasty set aside on a paper towel lined plate.
Preheat grill or grill pan to medium high heat. Brush halved peaches with olive oil, salt and pepper. Place peaches cut side down onto grill. Allow peaches to achieve grill marks, 1-2 minutes. Remove peaches from grill, allow to cool then slice.
In a large mixing bowl add sliced tomatoes and cucumbers. Add salt and pepper. Toss around. Once tomatoes are salted begin to add all other ingredients in order. Add onions, sundried tomatoes, garlic, dressing and toss.
Once all ingredients are incorporated add the toasted bread. Toss to allow bread to absorb juices.
Finish dish with hand torn basil. Add half of basil to bowl, mix around reserve other half for garnish on top.