Grilled Peach Panzanella

Panzanella is an Italian salad made from day-old bread torn into bite-sized pieces that soak up the juices of tomatoes and dressing. This version gets luscious sweetness from grilled peaches.

Total Time: 29 min. Prep Time: 20 min. Cooking Time: 9 min. Yield: 4 servings

21 Day Fix portions:

1/2G

1Y

1/2 P

1.5 tsp

Ingredients: 1½ cups halved cherry tomatoes 1 medium shallot, thinly sliced 2 Tbsp. + 1 tsp. olive oil, divided use 1 Tbsp. red wine vinegar Sea salt and ground black pepper (to taste; optional) 3 slices whole-grain bread 3 ripe medium peaches, cut in half, pits removed Nonstick cooking spray ¼ cup fresh basil leaves, chopped

Preparation: 1. Preheat grill to high. 2. Combine tomatoes, shallot, 2 tbsp. oil, vinegar, salt (if desired), and pepper (if desired); whisk to blend. Set aside. 3. Toast bread on grill for about 2 to 3 minutes on each side, or until browned. Cool; tear into bite-sized pieces. Place in a medium serving bowl. Set aside. 4. Brush cut side of peaches evenly with remaining 1 tsp. oil. Place cut side down on grill. Cook for about 2 to 3 minutes, or until just charred but still firm. Remove from heat. Cool; slice into bite-sized pieces. 5. Add tomato mixture, peaches, and basil to bread; toss gently to blend. 6. Serve immediately.


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