How was everyone’s fourth? I had such a great day. I went to Bluejacket Brewery in DC’s Navy Yard neighborhood. They have a Strawberry Rhubarb beer on tap! How did I miss this during Rhubarb week!
Before the Fourth recipes, I promised you one last peach recipe, and its a good one at that. How do you make a grilled peach salad better? How about some crispy bread to soak up all the juicy goodness?
Yep, you agree?
Grilled Peach Panzanella Salad
crispy bread soaks in all the juicy peach goodness!
Ingredients
- 1 peach
- 1 ear corn
- 10 cubes baguette
- 1 tsp olive oil
- 1/4 cup pickled onions
- 2 mozzarella balls
- 1/4 avocado
- 2 cups arugula
- 2 tbsp vinaigrette
Instructions
-
Preheat the oven to 425.
-
Wash the peach and cut into slices.
-
Place the peach on a grill or grill pan. (If you are used a grill do not cut the peaches to small.) The peaches will be done in just a few minutes.
-
Shuck the corn and add it to the grill. Grill the corn for about 10 minutes.
-
Cut part of a baguette into about 10 small cubes.
-
Pickle the onions. Check out this recipe for directions. I often pickle a bunch of onions on Sunday to use in salads throughout the week!
-
Cut the corn off the cob.
-
Slice the avocado
-
Assemble the salad. Add the arugula, grilled sliced peaches, grilled corn, bread cubes, pickled onions, mozzarella, and avocado.
-
Top with a vinaigrette.
Recipe Notes
I also have started to dip my toes into videos. Here is one of my first ones. Leave a comment and let me know what you think!
IMG_0797
Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!
