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Peach Panzanella
25 minutes prep
0 minutes active cooking
25 minutes total
Makes 4 - 6 servings
The thrifty Italians don't let anything edible go to waste.
The classic Tuscan bread salad called panzanella was traditionally made with old, hard bread. It was soaked in water to soften, then squeezed to a soft pulp. But you get a better texture using fresh or slightly stale bread that's grilled or toasted, rubbed with garlic, and cut into bite-sized cubes.
Very old versions of panzanella were made with just bread, onions, olive oil, and vinegar, with fresh herbs added if they were available. But the Italians embraced the New World tomato quickly, and it’s been an ingredient in panzanella for the last few hundred years.
Like tomatoes, peaches are both sweet and acidic, and they make a very tasty version of panzanella.
Ingredients
For the shopping list
red onion
crusty, country-style bread
peaches
fresh basil or mint
black pepper, freshly ground
From our shop
$25 - Sicily - Italy
$16 - Gossen Island - Norway
Equipment
From the kitchen
Chef Knife
Cutting Board
Mixing Bowl
Measuring Spoons
Step 1
Slice 1 red onion very thinly and soak it in 2 tablespoons of vinegar.
Step 2
Cut the bread into half-inch cubes, the 4 peaches into bite-sized pieces (peeling optional). Tear or slice the basil leaves or mint into thin strips.
Step 3
Combine everything in a large bowl, add 4 tablespoons of extra virgin olive oil, a pinch of salt (unlike Tuscan bread, ours will add some salt, so taste before adding), and 1 teaspoon of freshly ground black pepper.
This gets better if it sits for 20 minutes, and it's best served at room temperature.
