Peach and Tomato Summer Panzanella

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 and Tomato Summer Panzanella

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• ½ loaf of sourdough bread about 500g
• 2 peaches
• 2 large heirloom tomatoes
• 250 g fresh mozzarella
• 1 cup basil leaves + more for garnish
• 1 large shallot
• 1 garlic clove
• 1 lemon
• 1 tablespoon honey
• 1 tablespoon red wine vinegar
• salt I'm using Diamond Crystal Kosher
• olive oil

Method

 

1. Preheat oven to 400°F. Cut or tear your sourdough into bite-sized pieces. Lay the pieces out on a baking sheet and drizzle with 2 tablespoon olive oil and ½ teaspoon salt. Toss to evenly coat, then spread on the pan so none of them are touching. Bake for 10-20 minutes, tossing half way, until golden brown and crispy. Keep a close eye in the last 5 minutes to prevent burning. Set aside to cool.
2. While that cools, cut the shallot into half length-wise, slice half and leave half whole. Cut 2 large heirloom tomatoes and 2 peaches into wedges. Transfer the sliced shallot, tomato and peach wedges to a large bowl and cover with 2 tablespoon olive oil and 1 teaspoon salt. Toss to coat, add the cooled croutons and toss again, then set aside. The juice from the fruit, combined with salt and olive oil, will soak into the croutons and make them softer and tastier.
3. Meanwhile, make your salad dressing. Add 1 cup basil leaves, ½ shallot, 1 garlic clove, juice + zest of 1 lemon, 1 tablespoon honey, 1 tablespoon red wine vinegar and ¼ cup olive oil. Blend until smooth.
4. Add the tomato, peach and crouton mix to a large serving platter. Top with torn pieces of fresh mozzarella, more basil leaves and the basil vinaigrette dressing.