Superfood Peach Panzanella Salad

September 22, 2019 | WRITTEN BY: Patricia Bannan, MS, RDN


Created For: Powerful Pairings

Superfood Peach Panzanella Salad


Servings: 12 Print
Prep Time 30 minutes
Cook Time 10 minutes


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


  • 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 1¼-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


  1. Make the vinaigrette: Add the vinegar, olive oil, honey, pepper, and salt to a jar or sealable container; shake vigorously.

    Dress the sorghum: In a medium bowl, combine ¼ cup of the vinaigrette with the sorghum; set the dressed sorghum and the vinaigrette aside.

    Toast the sourdough: Fully heat 2½ tablespoons of the olive oil in a wok or large deep skillet over medium heat. Stir in the sourdough cubes and ½ 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: 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: In a large bowl, fold (or gently stir) together the mozzarella, tomatoes, cucumbers, beans, onion, and remaining ¼ 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.


Calories: 320kcal | Carbohydrates: 33g | Protein: 10g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 550mg | Fiber: 4g

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