Peach and Tomato Panzanella
serves 4-6
INGREDIENTS:
1 small loaf sourdough bread
¼ cup light olive oil
2-3 ripe peaches (plum, nectarines, or apricots are great, too!), pit removed, sliced ¼-inch thick
2-3 heirloom tomatos, large diced and lightly crushed by hand
4 sliced radishes
1 small cucumber, deseeded and thinly sliced
½ cup crumbled goat cheese
2 cups basil leaves (we used purple basil, but you do you)
salt and pepper to taste
Sherry Vinaigrette, recipe follows
Sherry Vinaigrette
¼ cup sherry vinegar
¼ cup lemon juice
2 Tbsp honey
1 Tbsp dijon mustard
½ cup extra virgin olive oil
salt and pepper to taste
PROCEDURE:
Toast the Bread
Preheat oven to 400-degrees F.
Slice the sourdough into 1-inch thick slices and tear into bite-sized pieces by hand. This gives the bread a more “rustic” texture and appearance.
Toss the pieces of bread with light olive oil, salt, and pepper, and place on a parchment lined baking sheet in a single later (use two baking sheets if necessary).
Bake the bread for 12-15 minute or until golden brown and crispy. Make sure to stir the bread pieces on the pan about half way through for event cooking.
Remove from oven and set aside.
For the Sherry Vinaigrette
Place all ingredients in a jar with a tight fitting lid and shake until well combined. Taste and adjust for seasoning with salt and pepper.
To Assemble:
In a large bowl combine peaches, tomatoes, radishes, cucumbers, basil, ½ cup sherry vinaigrette, salt and pepper. Toss to combine. The mixture will be slightly wet-looking. That’s perfect!
Add in the toasted bread pieces and gently toss to thoroughly combine. The bread should be saturated with the vinaigrette, tomato and peach juices.
Place panzanella in a serving bowl and garnish with crumbled goat cheese.
Panzanella is a GREAT way to highlight seasonal produce. In the fall, I like to add roasted pears, squash, and sage. In the winter, I like to use roasted root vegetables, pomegranate seeds, and rosemary. And in spring, I like to use shaved fennel, strawberries, and mint.
