Peach Panzanella Salad
User Reviews
5
Peach Panzanella Salad
Description
This salad begins by toasting cubed sourdough bread with olive oil and salt until crisp, creating a rustic crunch. Meanwhile, chopped tomatoes and sliced peaches are salted and drained briefly over a bowl to release their juices. The juices are mixed with balsamic vinegar and olive oil to form a vinaigrette.
The toasted bread cubes are combined with the fruit and their juices, which coat the bread and soften it slightly without losing texture. Thinly sliced red onion and slivered fresh basil leaves add sharpness and herbal notes. Black pepper and kosher salt season the salad, blending the natural sweetness of peaches with the acidity of tomatoes and balsamic.
Peach Panzanella Salad exemplifies a seasonal twist on classic Italian bread salad, using juicy ripe peaches to complement the tomato and basil flavors. The maintained texture contrast of crisp bread and tender fruit highlights the freshness of ingredients in a light but satisfying summer dish. A variety of rustic breads may be used based on availability and preference.
Ingredients
- 8 to 10 ounces sourdough bread cut into 1-inch cubes, 230-280g; or ciabatta, French bread, or other rustic bread
- 2 tomato cut into 1-inch pieces, medium-large ripe heirloom
- 2 peach sliced, large firm-but-ripe
- ½ onion very thinly sliced, small; red variety
- kosher salt
- black pepper freshly cracked, to taste
- 5 tablespoons extra virgin olive oil divided, good-quality
- 2 tablespoons balsamic vinegar good-quality
- 1/2 cup basil leaves 8g; slivered
Instructions
- Preheat the oven to 350ºF.
- Spread the bread cubes out on a baking sheet. Toss with 1 tablespoon of the olive oil and 1/2 teaspoon kosher salt (add a bit more oil as needed to coat the bread). Bake in the preheated oven for 15 minutes, until toasted and crisp.
- Meanwhile, transfer the chopped tomatoes and sliced peaches to a colander and fit the colander over a bowl. Sprinkle the fruit with 1/4 teaspoon kosher salt and gently toss to combine. Allow the fruit to rest while the bread is toasting, at least 15 minutes.
- Remove the colander and transfer the peaches and tomatoes to a large serving bowl. Keep the peach and tomato juices that have accumulated in the bowl. To the juices, add the 2 tablespoons of vinegar. Slowly drizzle in the remaining 4 tablespoons of olive oil, whisking as you go to emulsify. Season the vinaigrette with salt and pepper to taste.Or, you can transfer the peach/tomato juices to a lidded jar and add the olive oil/vinegar, and shake vigorously until emulsified.
- To the peaches and tomatoes in the serving bowl, add the sliced onions and basil, and gently toss to combine. Add the toasted bread cubes and vinaigrette, and gently toss again to coat.
- Rest for 30 minutes (or up to 2-3 hours) before serving, tossing the salad occasionally. Taste, and season with a bit of salt and pepper, as needed.
Notes
- Use good-quality balsamic vinegar for a balanced acidity and sweetness in the dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 306mg | 13% |
| Potassium | 420mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 903IU | 18% |
| Vitamin C | 16mg | 18% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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