Ingredients
White Balsamic Vinaigrette
- 3 tablespoons white balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1 teaspoon honey or coconut nectar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoons plus 1/8 teaspoon sea salt
Panzanella
- 1 3/4 cups cooked sorghum, pearled or whole grain, chilled
- 3 1/2 tablespoons extra-virgin olive oil, divided
- 12 ounces crusty sourdough bread, cubed (7 cups cubes, 1- to 1ยผ-inches each)
- 2 medium peaches or other stone fruit, seeded, and cut into 8 wedges each
- 3/4 teaspoon plus 1/8 teaspoon sea salt, divided
- 6 ounces fresh mozzarella cheese, cubed
- 2 cups tri-color cherry or grape tomatoes, halved
- 7- to 8-inch portion English cucumber, sliced into half rounds (8 ounces)
- 1 (15-ounce) can cannellini or other white beans, well drained
- 1/2 medium red onion, thinly sliced
- 1/2 cup packed fresh herb mixture, such as mint, basil, and dill
Directions
-
Make the vinaigrette:ย Add the vinegar, olive oil, honey, pepper, and salt to a jar or sealable container; shake vigorously.
Dress the sorghum:ย In a medium bowl, combine ยผ cup of the vinaigrette with the sorghum; set the dressed sorghum and the vinaigrette aside.
Toast the sourdough:ย Fully heat 2ยฝ tablespoons of the olive oil in a wok or large deep skillet over medium heat. Stir in the sourdough cubes and ยฝ teaspoon of the salt, then cook while stirring (or flipping with tongs) the cubes occasionally until browned and crisp, about 8 minutes.
Pan-grill the peaches:ย Meanwhile, heat a grill pan (or outdoor grill) over medium-high heat. Brush the peach wedges with the remaining 1 tablespoon olive oil. Grill the peach slices until rich grill marks form on both sides, about 2 minutes per side. Sprinkle with 1/8 teaspoon sea salt. (Alternatively, skip the grilling and keep it fresh.)
Make the salad:ย In a large bowl, fold (or gently stir) together the mozzarella, tomatoes, cucumbers, beans, onion, and remaining ยผ teaspoon salt. Add the toasted sourdough cubes, dressed sorghum, pan-grilled peach slices, three-quarters of the herbs, and desired amount of the remaining vinaigrette and fold to combine.
Transfer the salad to a large platter, top with the remaining herbs, and serve with any remaining vinaigrette on the side.
Nutrition
