In a grill pan or on a preheated griddle, spray the surface with oil and place your peach wedges on top to cook for 2 – 3 minutes or until grill marks appear, then flip and cook again for 1 – 2 minutes then remove from the grill. Set peaches aside.
For the Sprouted Whole Grain Panzanella Salad:
Start by toasting your cubed bread on a skillet with a little olive oil (about 1 tablespoon) and a pinch of salt and pepper. Toast for 4 – 5 minutes, tossing the cubes until they start to get lightly golden and crispy, then set aside. (Bread will continue to crisp as it cools).
Whisk together all dressing ingredients in a small bowl or the bottom of the same bowl that you plan to mix your salad in.
Add your toasted bread, fresh basil, tomatoes, cucumbers, onions, and grilled peaches. Toss everything together with the dressing until coated. Serve salad immediately and enjoy.
Tips
- For best results, toast your bread! Since we are using sandwich bread, toasting it will help to keep the salad from going soggy and maintain its heartiness once it's mixed with the dressing.- To help keep your salad crisp, deseed your cucumber. Cut your cucumber in half lengthwise and with a spoon scrape out the seeds from the centre. This will help remove a lot of extra moisture from the salad.- **I highly recommend enjoying this salad within 30 minutes of prepping it.** Leaving the salad for too long will cause the bread to get soggy over time. If you'd like to prep some ingredients of the salad in advance, I would suggest prepping the peaches, veggies and herbs in advance. Mix the dressing separately and store in the fridge until ready to use. When ready to toss everything together, toast your bread and add it with the other mixed ingredients along with the dressing.