26/12/2025
Grilled Peach Panzanella Salad 🫶
Fresh, summery and full of flavour: basil, juicy tomatoes, toasted sourdough, mozzarella and sweet caramelised peaches. This one is simple but so good.
You’ll need:
½ a loaf sourdough (any artisan loaf works)
Olive oil
250g cherry tomatoes
4 large tomatoes (heirloom if you can find them, they’re surprisingly hard to track down in Hamilton)
3 peaches, cut into thick slices
½ red onion, finely sliced
Mozzarella pearls
Fresh basil
Mint leaves
Dressing:
1 tsp Dijon mustard
½ shallot, finely chopped
¼ cup red wine vinegar
1 tsp honey
¼ cup olive oil
1 garlic clove, finely chopped
A few leaves of thyme
A pinch of oregano
Salt + pepper
Method:
Preheat the oven to 180°C. Cut the sourdough into chunky croutons, toss with olive oil and a good pinch of salt, then spread over a baking tray. Bake for 15–20 minutes until deeply golden and crisp, you want them well toasted so they can soak up all the dressing later.
Using the same bowl you tossed the croutons in, whisk together all the dressing ingredients until combined. Set aside.
Halve the cherry tomatoes and cut the larger tomatoes into chunky bite-sized pieces. Add them to the dressing along with the sliced red onion and gently toss.
Heat a BBQ or frying pan over medium heat and lightly grill the peach slices until just caramelised.
Once the croutons have cooled, it’s time to assemble. I like to layer everything, but you can also toss it all together if you prefer.
Layer croutons, tomatoes, basil, mint, mozzarella and peaches, then repeat until everything is used.
Serve straight away, or let it sit, it actually tastes even better the next day once all those flavours soak into the bread 🤍
