Ingredients with Measurements:
- 1 large baguette, cut into 1-inch cubes
- 4 ripe peaches, halved and pitted
- 6 slices of prosciutto, torn into bite-sized pieces
- 1/2 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, torn
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. In a large bowl, toss the bread cubes with 2 tablespoons of olive oil and season with salt and pepper.
3. Grill the bread cubes for 3-4 minutes on each side until golden brown and crispy. Remove from heat and set aside.
4. Brush the peach halves with 1 tablespoon of olive oil and grill them for 2-3 minutes on each side until slightly charred. Remove from heat and let cool.
5. In a large bowl, combine the grilled bread cubes, prosciutto, red onion, cherry tomatoes, and torn basil leaves.
6. Cut the grilled peach halves into bite-sized pieces and add them to the bowl.
7. In a small bowl, whisk together the remaining 1 tablespoon of olive oil and balsamic vinegar. Season with salt and pepper to taste.
8. Drizzle the dressing over the salad and toss to combine.
9. Serve immediately, garnished with additional basil leaves if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill pan or outdoor grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 380
- Total fat: 20g
- Saturated fat: 4g
- Cholesterol: 15mg
- Sodium: 560mg
- Total carbohydrates: 42g
- Dietary fiber: 4g
- Sugars: 14g
- Protein: 11g
Substitutions for ingredients:
- Baguette: Any crusty bread such as ciabatta or sourdough can be used.
- Peaches: Nectarines or apricots can be used instead.
- Prosciutto: Cooked bacon or pancetta can be used instead.
- Red onion: Shallots or white onions can be used instead.
- Cherry tomatoes: Grape tomatoes or diced regular tomatoes can be used instead.
- Balsamic vinegar: Red wine vinegar or apple cider vinegar can be used instead.
Variations:
- Add grilled chicken or shrimp for extra protein.
- Use different herbs such as parsley or mint instead of basil.
- Add crumbled feta or goat cheese for extra flavor.
- Use different fruits such as grilled pineapple or watermelon instead of peaches.
Tips and tricks:
- Make sure the bread cubes are evenly coated with olive oil to ensure they get crispy on the grill.
- Let the grilled peaches cool slightly before cutting them into bite-sized pieces to prevent them from falling apart.
- Toss the salad with the dressing just before serving to prevent the bread from getting too soggy.
Storage instructions:
- This salad is best served immediately but can be stored in an airtight container in the refrigerator for up to 1 day.
Reheating instructions:
- To reheat, place the salad in a hot skillet and cook for 2-3 minutes until warmed through.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional basil leaves or a drizzle of balsamic glaze.
Garnishes:
- Additional basil leaves
- Balsamic glaze
Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with a glass of crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables such as zucchini or eggplant
- A simple green salad with a lemon vinaigrette
Troubleshooting advice:
- If the bread cubes are not crispy enough, grill them for an additional 1-2 minutes on each side.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Store leftovers in an airtight container in the refrigerator for up to 1 day.
Food history:
- Panzanella is a traditional Italian bread salad that originated in Tuscany. It was originally made with stale bread and tomatoes, but has since evolved to include a variety of ingredients.
Flavor profiles:
- This salad is sweet and savory with a combination of grilled peaches, salty prosciutto, and tangy balsamic dressing.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for a summer barbecue.
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Region: Italian