Tomato Peach Panzanella By Gabriella Lewis
Food52
Photo by Gabriella Lewis
- Serves
- 4 to 6
- Prep Time
- 30 Minutes
- Cook Time
- 15 Minutes
This tomato and peach panzanella salad from Gabriella Lewis combines toasted crusty bread with juicy heirloom tomatoes, sweet peaches, and a simple vinaigrette. An easy summer side or light main dish.
Ingredients
Panzanella
- 4 cup of bread (day old is preferred but not necessary! And preferably one with a good crust, like sourdough or ciabatta), cut into 1-inch cubes
- 2 tablespoon olive oil (for toasting bread)
- 2 cup ripe peaches (white or yellow), sliced or cut into chunks
- 3 cup heirloom tomatoes, chopped
- 1/2 cup (packed) fresh basil leaves, torn
- Flaky salt for finishing
Vinaigrette
- 1/3 cup olive oil
- 2 tablespoon red wine vinegar (or white balsamic)
- 2 tablespoon shallot, minced
- 1 pinch of Red pepper flakes (adjust to your spiciness preference)
- 1/2 tablespoon honey
- 1/2 lemon, juiced
- A pinch of kosher salt
- 1/2 tablespoon freshly ground pepper, ground
Featured Video
Directions
Instructions
- Step 1
Preheat oven to 375ºF.
- Step 2
Chop your heirloom tomatoes, add them to a mesh sieve, and place over a bowl. Salt them generously and set aside for 15 minutes to draw out some of the tomato juice.
- Step 3
Cut your bread into cubes and spread them onto a baking sheet. Drizzle with olive oil, tossing lightly to evenly coat. Toast the bread cubes in the oven for 10–12 minutes, until golden and crisp on the outside but still tender inside. Let cool slightly.
- Step 4
Chop the peaches, making sure they are similar in size to the tomatoes.
- Step 5
Make your vinaigrette. In a medium bowl, whisk together the tomato juice runoff, olive oil, red wine vinegar, shallots, red pepper flakes, honey, lemon juice, salt, a pinch of salt, and some freshly ground pepper.
- Step 6
Add the chopped tomatoes, peaches, and toasted bread cubes to a large bowl, drizzling the vinaigrette evenly on top. Toss gently to coat. Let sit for 5-10 minutes at room temperature before serving so the bread can absorb the dressing and soften slightly. Just before serving, tear and add in the basil and toss gently once more.