Popular in Tuscany and other parts of central Italy, panzanella is a summer-friendly chopped salad that traditionally includes soaked stale bread, onions and tomatoes. This version from Gather Food Studio & Spice Shop offers a refreshing twist, featuring grilled peaches!
Ingredients
For the salad:
- 2 peaches, halved and pit removed
- 2 large tomatoes, cut into 1” cubes
- 6 cups bread, cut into 1” cubes
- 1 English cucumber, cut into 1” cubes
- 1 cup basil leaves, chiffonade
- 4 small sweet peppers, whole
- ½ red onion, thinly julienned
- Optional: Handful of arugula
- Olive oil, as needed
- Salt & Pepper to taste
For the dressing:
- 1 teaspoon finely minced garlic
- 1/2 teaspoon Dijon mustard
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil
- Salt & Pepper to taste
Instructions:
- Preheat grill on high heat.
- Toss bread cubes with a generous amount of olive oil, salt and pepper. Heat a skillet over medium heat and toast bread until brown and toasty. Set aside until ready to use.
- Lightly coat peaches with olive oil. Place directly on grill grates and cook until grill marks appear. Add peppers to grill and grill until lightly charred. Set both aside until ready to use.
- In a small bowl, whisk together the garlic, Dijon and vinegar. Drizzle olive oil into bowl while continuously whisking until dressing thickens. Season with salt and pepper to taste. Set aside until ready to use.
- In a large bowl, toss the tomatoes, bread, cucumber, basil, onion and arugula with desired amount of dressing. Top salad with grilled peaches and grilled peppers and serve. Enjoy!
Serves 6
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