Grilled Peach and Tomato Panzanella

This is an appetizer that we had at a local restaurant, La Tavola, during their Tomato Fest, and it was so good that we asked the waiter for the recipe and decided to attempt to duplicate it at home. This was just for fun, and it turned out great, thus here we are. What a great surprise grilled peaches were. This one is highly recommended.

Grilled Peach and Tomato Panzanella

Research:

We just asked! The waiter, and I hope the chef, was flattered to share the ingredients with us. We took a photo of our dish in the restaurant, and then took both the notes and our photo home with us and made plans to try and make it.

Restaurant photo

Plan:

This is a salad, so the only real cooking was grilling the peaches and making the croutons. We knew we wanted to put a char on the peaches and didn't want to get them too soft, but everything else is just combining ingredients. What makes it so special is how fresh it tasted.

Ingredients:

Grilled Georgia Peaches, about 3
Basil
Mint (we didn't use this ingredient)
Chives
Arugula
Heirloom Tomatoes
Seasoned Croutons (butter, salt)
Red Wine Vinegar
Speck

The didn't give us quantities, so we eyeballed it when putting it together.

Execution:

Slice up a couple of fresh peaches. By the way, we are from Georgia, and therefore we think we have a little expertise in picking peaches. Our advice is to always smell your peaches in the store. If they don't have a strong peach aroma, then don't buy them. They were likely picked green and ripened during shipping, and those don't seem to have much sugar in them. You will be amazed at the difference in fresh tree-ripened peaches.

Grilling them on the Big Green Egg! We heated up the egg and cooked them Egg open on a very hot cast iron grate. Just enough to get a char but not enough to "roast them."

Toasted some bread for croutons. Add butter and salt to these and toast.

Chopped up some heirloom tomatoes from the farmers market. 

We chose both yellow and red for flavor and color interest.

Laid down an arugula bed.  And then layered the remaining components:  peaches, basil, chives, tomatoes, croutons, speck and sprinkle with red wine vinaigrette.

Verdict:

This dish turned out delicious. This is a great summer salad and a way to use both an abundance of tomatoes and peaches.

We did mess up by not seasoning the croutons enough.  We noted that the restaurant version croutons were very flavorful and buttery. It is a nice contrast to the sweetness of the tomatoes and peaches.

Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:


So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. Go here and order direct. 

Aaron Franklin's Favorite trimming knife:

Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series

Aaron Franklin's Favorite Brisket cutting/serving knife:

Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer