This salad. Goals right here. I could eat this for every meal (actually for 2 days, I did just that-and I have plans to make it again this weekend!). Grilled Peach and Herb Panzanella Salad for the win.
[SOME OF THE LINKS IN THIS POST ARE AFFILIATE LINKS AND WE WILL RECEIVE A SMALL COMMISSION IF YOU MAKE A PURCHASE AFTER CLICKING ON OUR LINK. THANK YOU FOR SUPPORTING OUR WORK HERE AT WITH TWO SPOONS!]
So I’m living peaches this summer (see my last post-Basil and Peach Balsamic Bruschetta). All the peaches. I can’t get enough peaches. Like this Grilled Peach and Herb Panzanella Salad.
Summer on a plate. Sunshine in a bowl. Light and refreshing, yet hearty enough for a full meal.
This salad checks ALL of the boxes.
Juicy, grilled peaches.
Warm, ripe tomatoes.
Bright, flavorful herbs.
Creamy, protein packed Cannellini beans.
Crusty, grilled bread.
Salty, crumbled feta.
Tangy Champagne vinaigrette.
You need this one. Now.
There is no lettuce in this salad, because really, who ever said “I wish I could have more lettuce?”. No! It’s all of the yummy goodies that go WITH the lettuce that make a salad good. So rest assured, this Grilled Peach and Herb Panzanella Salad is great!
Grilled Peach and Herb Panzanella Salad
This Grilled Peach and Herb Panzanella Salad is all of the best parts of summer on one plate.
- 4 peaches, sliced into wedges
- 6 ounces french bread, halved lengthwise, into top and bottom a little less than half of a standard 16 ounce loaf
- 1 pint cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1 14 ounce can cannellini beans, drained and rinsed
- 1/2 cup fresh Basil leaves, chopped
- 1/2 cup fresh Italian parsley leaves, chopped
- 1/2 cup fresh Cilantro leaves, chopped
- 2 Tablespoons feta cheese, crumbled
- 3 Tablespoons olive oil, divided
- 1 Tablespoon Champagne vinegar
- 1/2 teaspoon kosher salt + more to taste
- 1/2 teaspoon fresh cracked pepper + more to taste
Brush peaches and French bread with olive oil so they do not stick to the grill.
Place peaches directly onto hot grill, grill approximately 4 minutes until warm and soft. Place bread, oiled side down, directly onto hot grill. Grill approximately 1 minute until crusty and warm.
Allow grilled peaches and bread to cool slightly. Chop grilled peaches into bite sized pieces. Slice bread into bite sized pieces.
In a large bowl, gently combine tomatoes, peaches, bread, red onion, cannellini beans, basil, cilantro, and Italian parsley.
In a small bowl, whisk 2 Tablespoons olive oil, champagne vinegar, salt and pepper.
Add olive oil mixture to bowl of tomato and bread mixture and gently toss. Pour salad onto your serving platter.
Allow to sit for 10 minutes. (The bread in this salad is better after it soaks up some of the juices from the tomatoes, dressing and peaches)
Sprinkle salad with crumbled feta cheese.
Add additional kosher salt, and cracked pepper to taste.
Serve and Enjoy!
This Grilled Peach and Herb Panzanella Salad is a great way to use up old or slightly stale bread!
Links for what I used (affiliate):
Basting Brush: OXO Good Grips Silicone Basting Brush
Brightly Colored Mixing Bowls: 6 piece Nested Mixing Bowl Set
Serving Platter (the one I use is no longer available, but this one is also fantastic): Fitz and Floyd Blue Round Platter
Stoneware Salad Plates: Magnolia Hearth and Hand Stoneware Bread Plates
If you like what you see, make sure you SUBSCRIBE to get all of our recipes, tips and tricks delivered right to your Inbox! It’s as easy as entering your email address!
We love to see what you’re making! Make sure to add #WithTwoSpoons on social media so we can be sure to see what you’re loving!