Charred Peach & Fennel Panzanella Salad

1. 1

   Cut a large piece of nonstick aluminum foil and secure it tightly over the grill grate. Preheat an outdoor grill to medium heat.

2. 2

   Meanwhile, put the shallot, vinegar, maple syrup, and 1 to 2 pinches each of salt and black pepper in a bowl; let stand until the shallot is tender, about 10 minutes. Whisk in 4 tablespoons oil until combined. Set the vinaigrette aside.

3. 3

   Halve the garlic clove; gently rub both sides of the bread slices with the cut sides of the garlic. Lightly brush each side of the bread with 1 tablespoon oil.

4. 4

   Place the bread on the foil-covered preheated grill; cook until toasted and firm, 7 to 10 minutes. Let cool off the heat.

5. 5

   Brush the peaches with the remaining 1 tablespoon oil; season with 1 to 2 pinches of salt. Place the peaches on the foil-covered grill; cook until lightly browned but firm, 4 to 5 minutes. Set aside off the heat.

6. 6

   Toss the arugula and basil together in a bowl. Tear the bread into large chunks and add to the bowl. Add the peaches and fennel to the bowl; toss with the vinaigrette to coat and combine.

• Calories 344.54 kcal Moderate
• Protein 2.1 g Low Source
• Carbs 38.59 g Moderate
• Total Fat 19.64 g High
• Saturated Fat 2.92 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 68.66 mg Low Source
• Fiber 2.56 g Low Source
• Sugar 25.41 g High
• Added Sugar 0.89 g Low Source
• Calcium 180.17 mg Moderate
• Iron 0.98 mg Low Source
• Potassium 274.96 mg Low Source
• Vitamin A 188.04 mcg_rae Good Source
• Vitamin C 21.18 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅