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Grilled Peach Panzanella Salad


For the salad:

  • 2 peaches, halved and pit removed

  • 4 tomatoes, seeds removed and rough chopped

  • 6 cups bread, cut into large cubes

  • 1 English cucumber, seeded and rough chopped

  • 1 cup basil leaves, chiffonade

  • 4 small sweet peppers, roasted on the grill

  • ½ red onion, thinly julienned

  • Olive oil, as needed

  • Salt & Pepper to taste

For the dressing:

  • 1 teaspoon finely minced garlic

  • 1/2 teaspoon Dijon mustard

  • 3 tablespoons red wine vinegar

  • 1/2 cup smoked olive oil

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper


  1. Preheat grill.

  2. Toss bread cubes with olive oil to coat. Heat a skillet over medium heat and toast bread until brown and toasty. Set aside until ready to use.

  3. Lightly coat peaches with olive oil. Place directly on grill grates and cook until grill marks appear. Add peppers to grill and grill until lightly charred. Set both aside until ready to use.

  4. Mix together dressing ingredients.

  5. In a large bowl, toss all salad ingredients with dressing and let marinate until ready to eat. Enjoy!

Serves 6