Peach Panzanella-Style Salad

Name: Peach Panzanella-Style Salad
Yield: Serves 6–8. Scale up or down as needed.
Cuisine: Italian
Ingredients: Kosher salt and fresh cracked pepper to taste; 1 garlic clove, minced; 4–5 medium tomatoes, cut into wedges; 1 tsp (5 g) kosher salt (for tomatoes, see Step 1); ¼ cup (60 ml) extra-virgin olive oil; 1 shallot or ½ red onion, thinly sliced; 2 tbsp (30 ml) sherry vinegar or white balsamic vinegar; 2 thick slices of stale bread, cut into 1” (2cm) cubes; 3–4 peaches, cut into wedges; Handful of basil leaves, torn by hand.

Preparation info

Serves
6–8
. Scale up or down as needed.

Difficulty
Easy

Appears in

Seed to Table

By Luay Ghafari

Published 2023

About

I cannot get enough of Panzanella, a Tuscan summer salad. This version pays homage to the classic by combining fresh heirloom tomatoes with ripe peaches and chunky croutons. It’s a perfect side for any family get-together, barbecue, or picnic.

Ingredients

4–5 medium tomatoes, cut into wedges
1 tsp (5 g) kosher salt (for tomatoes, see

Europe
Italy
Mediterranean
Vegan
Summer
Tuscany

Method

Instructions

In a bowl, combine sliced tomatoes and 1 tsp kosher salt. Set aside for 15 minutes. This will draw out the water and make the tomatoes more flavorful. Discard liquid.
To the same bowl, add sliced peaches, bread, torn basil, and sliced shallots or onions. Combine.
In a mason jar or small bowl, combine dressing ingredients and mix