Otherwise known as the PTBB — peaches, tomatoes, basil and bread. OH! And there’s mozarella. Simply all you need (and want!) in a summer salad. Let’s just call it a PTBB summer.
Peach Panzanella
4-6
servings20
minutesIngredients
½ loaf of sourdough bread (about 500g)
2 peaches, sliced
2 large heirloom tomatoes, sliced
- 4 Ingredient
1 cup basil leaves + more for garnish
1 large shallot, divided
1 garlic clove
1 lemon
1 tbsp honey
1 tbsp red wine vinegar
1 tbsp greek yogurt
2 tbsp pistachios or cashews (optional)
250g fresh mozzarella
2 tsp kosher salt, divided
¼ cup + 3 tbsp olive oil
Directions
Start by making your croutons. Heat the oven to 400F. Cut your sourdough into even cubes. Lay the pieces out on a baking sheet and drizzle with 2 tbsp olive oil and ½ tsp salt. Toss to evenly coat, then spread on the pan so none of them are touching. Bake at 400F for 10-20 minutes, checking on them every 5 mins, and tossing half way, until golden brown and crispy. Keep an especially close eye on them in the last 5 minutes! Set aside to cool.
To a large bowl add sliced tomatoes, sliced peaches, croutons, 2 tbsp olive oil and 1 tsp salt. Toss to combine then set aside. The juice from the fruit, combined with salt and olive oil, will soak into the croutons and make them softer + tastier.
While the croutons are absorbing all that juice, make your salad dressing. Add 1 cup basil leaves, ½ shallot, garlic, juice + zest of the lemon, honey, red wine vinegar, greek yogurt and ¼ cup olive oil. I also added some pistachios here to help thicken the dressing and give it a little more oomph, but feel free to skip the nuts if you don’t have any. Blend until smooth.
Add the tomato, peach and crouton mix to a large serving platter. Top with pieces of fresh mozzarella, the remaining ½ shallot (sliced), basil leaves and the basil vinaigrette dressing. Enjoy!