In The Kitchen

Grilled Summer Panzanella

By Tara Redfield and Chef Casto Unson

Panzanella is a simple Summer salad that originated in Tuscany, consisting of tomatoes and chunks of stale bread and sometimes onions and basil.  The salad is dressed with olive oil and vinegar, which quickly becomes inhaled by the crusty bread chunks. This version by Chef Casto is slightly different.  Instead of tomatoes, he has used slices of grilled sweet peaches.  He has also added arugula and tangy ricotta salata cheese.  For the dressing he has created a mustard, red wine vinaigrette which adds a nice contrast to the sweet peaches.  Thanks to the delicious chunks of bread this salad is very child friendly!

Grilled Summer Panzanella
Author: New School of Cooking
Serves: 4

For the Dressing:

  • 1 tsp. finely chopped shallots
  • 1 tsp. Dijon mustard
  • 2 Tbsp. red wine vinegar
  • salt and pepper, to taste
  • 6 Tbsp. olive oil

For the Salad:

  • 2 peaches, halved and stone removed
  • 2 slices sourdough bread
  • 2 ounces ricotta salata
  • 2 Tbsp. olive oil or as needed
  • salt and pepper, to taste
  • 4 cups arugula or other mixed greens


For Dressing:

  • Whisk together shallots, Dijon, vinegar, salt, and pepper.  Slowly drizzle in olive oil while whisking.  Adjust seasoning to taste.

For Salad:

  • Drizzle olive oil, salt, and pepper over peach halves, sourdough bread, and ricotta salata.  Grill until there are nice grill marks on the bread and ricotta salata, and until the peaches are slightly softened.  Cut into bite-sized pieces.  Toss with arugula and half of dressing, then add the rest if desired.

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