By This is a bright vibrant side or lunch mainstay for celebrating the abundance of the summer season. This tasty panzanella recipe is a fantastic way to use all those delicious peaches and tomatoes — and it’s even better when there’s some leftover bread that needs to be used. Don’t be confused by the bread, it’s less a crouton and more just a vehicle to soak up all that delicious juice.
Salad:
2 shallots
2 medium garlic cloves, minced
2–3 mixed heirloom tomatoes, bite-sized pieces
2 ripe peaches, bite-sized pieces
2 Persian cucumbers, bite-sized pieces
5 cups of toasted torn sourdough
4 tablespoons extra-virgin olive oil
2 mozzarella balls, torn
¼ cup fresh mint
¼ cup fresh basil
Salt
Pepper
Dressing:
3 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon fresh oregano
1/4 teaspoon sugar
Directions:
Place tomatoes in a colander set over a bowl and season with 2 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally, while you toast the bread. Drain for a minimum of 15 minutes.
Meanwhile, preheat oven to 350 degrees and adjust rack to center position. In a large bowl, toss bread cubes with 4 tablespoons of olive oil. Transfer to a rimmed baking sheet. Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool.
Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink. Add shallot, garlic, sugar, oregano and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in the remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper
Combine toasted bread, tomatoes, peaches and cucumber dressing in a large bowl. Add basil, mint and mozzarella. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by the bread.
