Peach Tomato Panzanella

Filed under: Cooking Tips,Recipes,Vegetarian , Tags: , — Author: Caron Golden , July 30, 2018

I don’t know what kind of steamy swampy weather you’re enduring right now, but in San Diego, where Candy, Dennis, and I live, it’s been pretty hot and humid. Just the thought of standing over a stove or turning on the oven makes me sink onto my couch in front of a blasting fan. It’s forced me into a chill–salads and summer soups and smoothies. If you feel the same way–along with your clients–here’s a dish you’ll love and that you can make for clients and their special events. And the only heat involved comes from toasting bread.

I’m talking about panzanella. But not your traditional panzanella. This one marries peaches and tomatoes.

Now you may wonder why peaches and tomatoes? But they actually pair beautifully together. And peaches are perfectly lovely in a savory dish. Is it authentic panzanella? Well, consider this, the “pan” is panzanella means bread. Food experts, including one of my heroes, J. Kenji López-Alt of Serious Eats, put it this way: “Panzanella is not a tomato salad with bread; it’s a bread salad flavored with vegetables.” I’m going to extend that to fruit. I doubt he’d mind.

There are a couple of tricks to making this salad that I picked up from López-Alt. First is that instead of letting the bread sit out to get stale, try drying it in the oven, tossed with olive oil. What you’ll have are magnificent large croutons that will soak up the vinaigrette and vegetable/fruit juices, yet still remain crispy. It makes for a great bite.

The other is to chop your tomatoes (if you use them), toss them with salt, then drain the juices into a bowl with a colander. This will increase your juice yield, which you’ll want when you make the vinaigrette.

Everything else is easy peasy. While the bread is toasting, make your vinaigrette, chop the peaches and basil. Once the toasted bread has cooled it’s time to put it all together. Then let it rest for half an hour so the vinaigrette can penetrate the bread and the flavors come together.

One other thing I learned–on my own. It doesn’t make for great leftovers unless you’re fond of soggy bread. The next day, facing leftovers, I just picked around the bread and ate the tomatoes and peaches. My suggestion? Add just enough of the croutons for the servings you plan to eat at that meal and save the rest for possible leftovers and add them at that point.

Peach Tomato Panzanella
Adapted from J. Kenji López-Alt’s Classic Panzanella Salad
Serves 2 to 3

Ingredients
1 pound tomatoes, cut into bite-sized pieces
1 teaspoon kosher salt
½ pound rustic bread, cut into ½-inch cubes (about 3 cups bread cubes)
½ cup plus 2 tablespoons extra-virgin olive oil (2 tablespoons for the bread)
1 shallot, minced
2 cloves garlic, minced
½ teaspoon Dijon mustard
2 tablespoon red or white wine vinegar
Sea salt and freshly ground black pepper
1 large ripe peaches, cut into bite-sized pieces
2 tablespoons capers
¼ cup packed basil leaves, roughly chopped

Directions
Place tomatoes in a colander over a bowl and toss with kosher salt. Place on counter at room temperature to drain for at least 15 minutes. Toss periodically during that time.

To toast the bread, pre-heat oven to 350°.  Place rack in center position in oven. You can also do this in a toaster oven. Toss bread cubes with 2 tablespoons olive oil and spread out on a rimmed baking sheet. Bake until crisp and firm but before they brown—about 15 minutes. Remove from oven and cool.

Remove colander from the bowl with tomato juice. Place the colander with the tomatoes into the sink so it won’t drip on the counter. Add the shallot, garlic, mustard, and vinegar to the bowl with the juice and mix. Gradually whisk in the remaining olive oil until it emulsifies. Season vinaigrette with sea salt and pepper to taste.

In a serving bowl mix together the toasted bread, tomatoes, peaches, capers, and basil. Add vinaigrette and toss to coat all the ingredients. Season again with sea salt and pepper. Let rest 30 minutes before serving, tossing occasionally until dressing is completely absorbed by the bread.

What’s your go-to hot weather dish? 

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