Peach Panzanella Salad
So, remember on Monday when I mentioned that I may or may not have a salad that tastes like SUMMER IN A BOWL?
Well, this is it!
Juicy tomatoes + sweet peaches + crunchy bread + basil + the best dressing ever = SUMMER IN A BOWL.
AKA Peach Panzanella Salad. The next recipe in our Basil Week lineup.
Panzanella salad might be the most perfect summer salad there is. Besides the fact that it contains the best of in-season produce, it also happens to be classic. The little black dress of salads. You know, the kind of dish that when someone asks for the recipe, you slyly say “this old thing?”
It’s simple but always impressive.
Plus, it’s a salad that contains bread so win-win-win.
I eat a lot of salads in the summer, but classic panzanella is my absolute favorite. The beauty of this salad is that there isn’t really any specific recipe. Want a bit more crunch? Add in diced cucumbers or red onions. Craving creamy? Avocado or mozzarella balls each fit the bill.
I like to make this salad when I am heading to a potluck or having guests over but don’t really want to cook. A giant bowl of this, maybe some corn on the cob and peach basil iced tea… I dream of this delicious salad all year long.
The secret to this particular salad is that I call for uber fancy white balsamic reduction in the dressing. Yes, you could use regular white wine vinegar, champagne vinegar, white balsamic vinegar or no vinegar at all BUT you should try it with white balsamic reduction.
I came across a bottle when we were in Paris a few weeks ago and it took all my might not to scoop up 15 bottles, (I guess the three I stuffed in my suitcase will have to do). Just like the original, white balsamic reduction tastes amazing on everything. Like regular balsamic vinegar, only lighter, and fancier. Oh, you fancy? Yeah.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Peach Panzanella Salad
Ingredients
- 4 thick slices day old sourdough bread, cubed (about 1 1/2 cups cubed bread)
- 2 large ripe beefsteak tomatoes, large dice
- 2 ripe peaches, large dice
- 1/2 cup torn basil leaves
- 3 tbsp. olive oil
- 1 tbsp. [url:1]white balsamic vinegar reduction[/url]
- 1 garlic clove, minced
- pinch salt/pepper
Instructions
- Preheat the oven to 350 degrees F.
- Place the cubed bread bread on a baking sheet and toast for 3-4 minutes each side until golden and crusty.
- Place the minced garlic clove in a small bowl with the [url:2]balsamic reduction[/url]. Whisk together and slowly drizzle in the olive oil until an emulsion forms.
- Toss the bread cubes, peaches, tomatoes and basil leaves with the dressing.
- Season to taste with salt and pepper.