Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Peach Panzanella Salad
Serving Amount
Ingredients
2 Tbsp olive oil
1 tsp dried oregano
Salt and pepper to taste
2 ripe but firm peaches, pitted and sliced
2 cups Campari tomatoes, quartered
2 slices sourdough, cubed
1⁄4 red onion, thinly sliced
4 oz fresh mozzarella, sliced
1⁄2 cup fresh basil
4 tbsp olive oil
1 tbsp red wine vinegar
1 garlic clove, minced
Instructions
Step 1
Preheat oven to 400 degrees F and grill over medium-high heat.
Step 2
Once grill is hot, grill peaches for 2 minutes on each side until lightly charred.
Step 3
In a bowl, toss cubed sourdough with 2 tablespoons of olive oil along with oregano, salt and pepper. Place tossed bread on a lined baking sheet and bake for 10-15 minutes until crisp and golden.
Step 4
While bread is baking, sprinkle some salt over tomatoes and onions.
Step 5
Make the dressing by combining 4 tablespoons of olive oil, 1 tablespoon of red wine vinegar, minced garlic along with salt and pepper to taste.
Step 6
In a large bowl, combine tomatoes, onion, mozzarella, toasted bread, grilled peach slices and basil. Toss with dressing and serve immediately so the bread doesn’t get soggy.
