Crash Course: Grilled Stone Fruit
Looking for recipe inspiration?
Try Keith's Stone Fruit Panzanella:
Grilled Stone Fruit Panzanella
The beauty of this recipe is in its simplicity and is meant to highlight the best of what the summer season has to offer. In addition, it is super versatile so we encourage you to use this as a template and customize it to your tastes and with the use of what's available. This recipe serves up to 4 people and is a great side dish with almost anything grilled. Enjoy!
- Half a loaf of good sourdough bread, torn into cubes
- 4 good sized peaches, free stones are best
- 2-3 large format slicing tomatoes such as Brandywine
- A good handful or two of cherry tomatoes halved
- Half a red onion, julienned
- 1 large cucumber, random oblique cuts
- A big handful of fresh basil
- 3 tablespoons good sherry vinegar
- 6 tablespoons good olive oil
- 1 clove of garlic, smashed and mined
- Kosher salt & freshly ground pepper
- Optional - fresh sheep's cheese, chili flake
- In a large mixing bowl add the onion, garlic, vinegar, and allow to macerate while you toast the bread and prep the peaches. If using the chili add that here as well.
- Toss the torn bread with a little olive oil and salt. Bake in the oven at 325 for 10-15 minutes or until the bread is crispy and dried out. Let it cool.
- Cut the peaches all the way around the middle starting at the stem. Give The two halves a little twist and remove the pit. Rub with a bit of olive oil and hit them with a little salt. Sear them on the grill for 2-3 minutes. We don’t want to cook them all the way, just give them a little char to develop the flavor of the salad. Allow them to cool and cut them into large random pieces.
- Once bread and peaches are an ambient temperature toss them into the bowl with the tomato, cucumber, S&P, and olive oil. Give the salad several good turns with a large spoon starting at the bottom of the bowl and essentially flipping all the ingredients over. Take care to not break up these delicate summer fruits too much.
- Finish with torn basil leaves and some optional dollops of fresh sheep or goat cheese.