Grilled Peach & Heirloom Tomato Panzanella Salad
Serves 4-6 | Crafted with Italian Garlic & Fennel Plant-Based Sausages
ABOUT THE FLAVOR ORIGIN
When the herbaceous blend of our Italian Garlic & Fennel Plant-Based Sausages are combined with fresh peaches and tomatoes, it's the perfect refreshing and flavorful dish to bring to the table.
¾ pound ciabatta bread cut into ½-inch cubes
1 tbsp. chopped rosemary leaves
10 tbsp. olive oil, divided
1 ½ pounds ripe peaches, cut into wedges
1 package Field Roast Italian Sausages
2 pounds mixed heirloom tomatoes, large tomatoes cut into wedges, smaller ones halved
1 shallot, sliced
1 roasted red pepper from a jar, sliced
2 garlic cloves, minced
½ tsp. Dijon mustard
2 tbsp. red wine vinegar
Juice of ½ a lemon
½ cup basil leaves, chopped
Sea salt & cracked black pepper
First up, place the tomatoes in a colander set over a large bowl and season with about 2 tsp. of sea salt. Let sit for 20 minutes.
Next, heat a grill over medium heat (to 350 degrees F). Line a baking sheet with parchment paper.
Arrange the ciabatta cubes on the baking tray, drizzle over 2 tbsp. of olive oil, sprinkle over the rosemary, then season with sea salt and pepper. Toss to mix well. Transfer to the grill and roast, flipping halfway through, until golden brown (about 20 minutes). Remove and set aside.
Place the Field Roast Italian Sausages and peaches on the grill until cooked through and beautifully charred on all sides. Slice the sausage into bite-sized pieces.
Meanwhile, remove the colander with the tomatoes and set aside. Take the bowl underneath with all those glorious tomato juices and add in the shallot, garlic, lemon, mustard, and vinegar, and whisk to combine. In a slow and steady stream, and while constantly whisking, drizzle in the remaining olive oil until thick and emulsified. Season with sea salt and cracked black pepper.
In a large bowl, combine the tomatoes, bread, sausage, grilled peaches, red pepper, dressing, and the fresh basil, and mix well. Serve immediately. Delicious!!