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BBQ peach panzanella

A sharing platter of BBQ peach panzanella

BBQ peach panzanella

Name: BBQ peach panzanella
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 200g thick-sliced sourdough bread; 2 tbsp olive oil; 1 garlic clove peeled; 4 peaches or nectarines; 400g medium vine tomatoes (use a mix of colours, if you can), cut into eighths; 1 red onion finely sliced; 15-20 basil leaves torn; 300g mozzarella balls drained; 50ml olive oil; 1 tbsp white wine vinegar; 1 tsp honey; 1 tsp Dijon mustard

Marcus Bean

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Serves 6

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.6 out of 5.15 ratingsRate

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Make this summer salad on the barbecue – the juices from the fruit will absorb into the bread, resulting in fantastic flavour

Vegetarian

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Try this BBQ peach panzanella, then try more panzanella recipes like peach, mozzarella & chicken panzanella, avocado panzanella, charred nectarine & prosciuto panzanella and halloumi panzanella salad. Next, try creamy Tuscan chicken and our epic summer salad.

Ingredients

Nutrition

Units:

MetricUS

200g thick-sliced sourdough bread
2 tbsp olive oil
1 garlic clove

peeled
4 peaches

or nectarines
400g medium vine tomatoes

(use a mix of colours, if you can), cut into eighths
1 red onion

finely sliced
15-20 basil leaves

torn
300g mozzarella balls

drained

For the dressing

50ml olive oil
1 tbsp white wine vinegar
1 tsp honey
1 tsp Dijon mustard

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Nutrition: Per serving

kcal373
fat23g
saturates9g
carbs27g
sugars11g
fibre3g
protein14g
salt1.92g

Method

step 1

Make the dressing by putting the ingredients in a bowl and whisking together until combined. Season to taste. Will keep chilled in an airtight container for up to two weeks.
step 2

To make the salad, start by getting the barbecue hot. Brush the sourdough slices with the olive oil, rub with the garlic clove and season. Put the slices on the barbecue and toast on both sides until lightly charred, then set aside.
step 3

Stone the peaches by cutting them in half, then removing the stone. Add the peach halves, cut-side down, to the barbecue and grill on both sides until coloured and lightly cooked, then set aside.
step 4

To assemble the panzanella, put the tomatoes and red onion in a large bowl. Season, then set aside for 5 mins. Slice the charred sourdough into cubes and the grilled peach halves into 3-4 wedges. Add the sourdough and peaches to the bowl with the tomatoes. Scatter over most of the torn basil leaves and half the dressing, and gently toss together. Tear the mozzarella balls and stir into the salad. Once everything is mixed, pile onto a large serving platter and scatter over the remaining basil leaves.

Recipe from Good Food magazine, June 2025

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A star rating of 4.6 out of 5.15 ratings

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