Tomato and Peach Panzanella
This gorgeous panzanella salad is fresh, vibrant, and makes use of two of summer's most delicious yields - peaches and tomatoes. Toss it together and bring it to picnics and dinner parties. Photo from Williams Sonoma
Adapted from Williams Sonoma
| Yield: 4-6 servings | Time: 25 minutes |
Ingredients
¼ cup olive oil
2 red tomatoes, halved
Salt and pepper
2 tablespoons red wine vinegar
½ loaf sourdough bread, day old
5 tomatoes, cut into wedges
1 cucumber, sliced
2 peaches, cut into wedges
¼ red onion, shaved
Basil and chives for garnish
Preparation
Make the vinaigrette by placing the 2 red tomatoes in a food processor with a sprinkle of salt. Let sit for 5 minutes then add the red wine vinegar and olive oil and blend until smooth. Set aside.
Tear or cut the sourdough bread into bite sized pieces. In a large sauté pan over medium heat pour enough olive oil to coat the bottom of the pan. Add the bread along with salt and pepper and toss occasionally until crisp on the outside but with a bit of chew left on the inside of the bread. Set aside.
Place the tomatoes, cucumber, peaches and red onion in a large bowl. Add the vinaigrette and toss to coat. Then add the toasted bread and toss again. Season with salt and pepper to taste and serve.