Peach Panzanella-Style Salad

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

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
Vegan
Summer
Mediterranean
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