Embrace the essence of summer with this vibrant Grilled Panzanella Salad! Toasted, garlic-infused bread mingles with sweet, caramelized peaches, crisp fennel, and peppery arugula in a symphony of textures and flavors.

Follow The Directions

01

Step

Prepare the Grill: Cut a large piece of Reynolds Wrap® Non-Stick Aluminum Foil and firmly fit it over the grill grate. Heat the grill to medium heat. (Prep time: 2 minutes)

02

Step

Make the Dressing: In a shallow bowl, combine the shallot, white wine vinegar, maple syrup, salt, and pepper. Let sit until the shallots soften. Whisk in 4 tablespoons of olive oil until emulsified. Set aside. (Prep time: 10 minutes)

03

Step

Prepare the Bread: Cut the garlic clove in half. Rub the cut side of the garlic on both sides of each bread slice. Brush both sides of the bread with 1 tablespoon of olive oil. (Prep time: 5 minutes)

04

Step

Grill the Bread: Place the bread on the hot grill and toast until firm and golden brown. Remove and let cool. (Cook time: 7-10 minutes)

05

Step

Grill the Peaches: Brush the peach wedges with the remaining 1 tablespoon of olive oil and sprinkle with a pinch of salt. Place on the foil-covered grill and cook until lightly browned and softened. Remove from heat. (Cook time: 4-5 minutes)

06

Step

Assemble the Salad: In a large serving bowl, toss the arugula and basil. Tear the grilled bread into large chunks and add to the bowl. Add the grilled peaches and shaved fennel. Pour the dressing over the salad and toss gently to combine. (Prep time: 5 minutes)