GRILLED PEACH PANZANELLA SALAD

My SF Chronicle e-newsletter hit my inbox just in time last week, as I needed a dish to bring to a summer picnic. The recipe for Grilled Peach Panzanella Salad was perfect because it included summer peaches, which are in abundance right now and I was going to have access to a grill.

One important ingredient in this recipe is the herb bread. The herbs are enhanced when grilled and add great flavor to the salad. If you can’t find the Acme herb slab, you can use a rosemary bread or any other herb bread.

GRILLED PEACH PANZANELLA SALAD

4 peaches, halved and pitted
1/2 loaf Acme Bakery herb slab, halved lengthwise
About 1/2 cup extra virgin olive oil
Sea salt to taste
1 shallot, minced (root end reserved)
2 T white balsamic vinegar
2 to 3 T minced basil
Freshly ground black pepper to taste
1 bunch arugula
1 large ball fresh mozzarella, cut into 1/2-inch dice

Prepare grill. Lightly brush peaches and bread with about 1/3 of the olive oil and season with sea salt. Over a light to medium fire, grill peaches and bread. Look for peaches to loosen from their skins, about 30 minutes. Remove the bread as soon as it is just toasted, about 3 minutes per side. Rub the reserved root end of the shallot on warm bread.

Cut bread into 1-inch cubes and allow to cool slightly. Cut 4 of the peach halves into 1/2-inch pieces. Mince the other 4 halves quite finely.

Pour remaining olive oil into a large salad bowl, add minced shallot, vinegar, basil and fine chopped peaches. Stir to form a vinaigrette. Season with salt and pepper. Toss with arugula, bread, peaches and mozzarella. Serve family style.