Heirloom Tomato and Peach Panzanella
Heirloom Tomato & Peach Panzanella is a twist on a classic. Sliced peaches add the perfect amount of sweet to this savory seasonal salad.
Ingredients
- 2 cups torn rustic bread, (ex. ciabatta)
- 6 tbsp extra virgin olive oil, divided, plus more for drizzling
- Kosher salt
- 2 tbsp balsamic vinegar
- 1 small clove garlic, finely grated
- 1 shallot, thinly sliced
- Fresh ground pepper
- 1 ½ lbs heirloom tomatoes, cut into bite-sized wedges
- 1 large peach, cut into bite-sized wedges
- Handful of basil, thinly sliced
- Fresh mozzarella, torn (optional)
Instructions
- Preheat the oven to 425 F (218 C). Line a baking sheet with parchment paper and spread the bread out, drizzle with 2 tablespoons (30 ml) of olive oil, and season lightly with salt. Bake the bread to dry it out and to lightly toast until golden brown, about 10 minutes (keep a watchful eye).
- In the meantime, in a large bowl (large enough to later accommodate the bread) add the remaining olive oil, vinegar, garlic, shallot, 3/4 teaspoon of salt, and a few turns of fresh cracked pepper, whisk to emulsify. Add the tomatoes, peach and basil. Gently toss and allow the mixture to sit for the flavors to come together, about 30 minutes.
- Add the the bread. Lightly toss to distribute the juices and then let the bread sit to absorb and soften, about 5-10 minutes (toss again halfway through the wait). Add the torn mozzarella and toss gently. Serve and enjoy!