Peach & Tomato Panzanella Salad
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Recipe Intro From ranasmag
This vibrant peach & tomato panzanella salad is a perfect summer dish. Combining ripe tomatoes and juicy peaches with crispy sourdough croutons, it's tossed in a tangy vinaigrette and topped with fresh basil leaves. A delightful mix of sweet, savory, and tangy flavors that’s easy to make and ideal for warm weather gatherings.
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Recipe Card
ingredients
- 1/2 loaf of sourdough bread or baguette, cubed
- Extra-virgin olive oil, as needed
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 500 grams (1.1 pounds) mixed ripe tomatoes, chopped
- 500 grams (1.1 pounds) peaches
- 1 small shallot or red onion, minced
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar or red wine vinegar
- Fresh basil leaves, for garnish
- Burrata, for serving
Method
Step 1
Preheat the oven to 320°F.
Step 2
Toss bread cubes with olive oil, salt, and pepper. Bake for about 10 minutes, until crisp and firm but not browned. Remove from oven and let cool.
Step 3
Place chopped tomatoes in a colander set over a bowl and season with 2 teaspoons of salt. Let them drain at room temperature for at least 15 minutes, tossing occasionally.
Step 4
Make the dressing: Remove the colander with tomatoes. To the tomato juice, add minced shallot, garlic, mustard, and vinegar. Whisk constantly while drizzling in the remaining 1/2 cup of olive oil. Season the dressing with salt and pepper to taste.
Step 5
Assemble the salad: In a large bowl, combine the drained tomatoes, peaches, basil leaves, toasted bread cubes, and dressing. Toss to coat everything well and season with additional salt and pepper if needed. Serve immediately with fresh burrata if desired.