Martha Stewart’s Grilling by the Editors of Martha Stewart Living ($26, Clarkson Potter, 2019)
- 2 lb ripe peaches, pitted and sliced
- 1 medium red onion, thinly sliced
- 1 garlic clove, lightly smashed
- 5 Tbsp extra-virgin olive oil, plus more for grill
- 3 Tbsp red-wine vinegar
- Coarse salt and freshly ground pepper
- 5 slices (each 1-inch thick) day-old Tuscan-style bread
- 4 Kirby cucumbers (about 12 oz), peeled and sliced
- 1 cup fresh basil leaves
- Place peaches, onion, and garlic in a large nonreactive bowl. Drizzle oil and vinegar over peach mixture. Season with salt and pepper and toss to combine. Let stand, covered, in a cool place, at least 1 hour or up to 4 hours.
- Heat grill to medium-high. Lightly oil grates. Grill bread, turning once, until crisp and grill marks appear, 2 to 3 minutes. Remove from heat and rub lightly with garlic (from marinade), if desired. Tear bread into bite-size chunks.
- Before serving, add cucumbers, basil, and bread to peach mixture. Toss to coat bread thoroughly. Season with salt and pepper, and remove garlic clove before serving.
A quick ingredient swap is all it takes to reimagine this panzanella. The rustic Italian salad, known as panzanella, usually features tomatoes and cubes of day-old Tuscan-style bread, soaked in a basic vinaigrette and tossed with fresh basil and perhaps other vegetables. Here, slices of ripe and juicy peaches in place of the tomatoes bring a different and welcome sweetness to the mix.
267 Calories, 6 g Protein, 35 g Carbohydrates, 5 g Fiber, 13 g Total fat (2 g sat), 321 mg Sodium, ★★★★★ Vitamin K, ★★ Vitamin C, E, Phosphorus, ★ Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, Calcium, Folate, Iron, Magnesium, Potassium, Zinc