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Peach & Tomato Panzanella

Published on July 8, 2022
Food My Muse avatar link
Cook Time: 30 minutes
Serving Size: 1 serving
Peach & Tomato Panzanella 🍑🍃 this is one of those salads that everyone in my house will eat (yes even the kids, well Liam anyways).
    Let me know if you try it
      • 2 ripe peaches (sliced).
      • 1 pint heirloom cherry tomatoes (quartered).
      • 2-3 cups cubed ciabatta.
      • 1/4 c olive oil + more for the bread and drizzling.
      • parmigiano reggiano (grated to taste).
      • Mozzarella to taste.
      • 3 tbsp chives.
      • 3 tbsp fresh parsley.
      • fresh basil to taste.
      • 1 tsp dijon mustard.
      • 1/2 tbsp honey.
      • 1 tbsp red wine vinegar.
      • 1 shallot (minced).
      • 1/2 lemon.
      •1/2 tsp dried oregano.
        • 1.- place the tomatoes atop a strainer over a bowl with salt, and let sit for 15-20 min.
        • 2.- add some olive oil to the bread, salt, pepper and parmigiano. Bake at 375 F for 12-15 min. You don’t want them too hard.
        • 3.- Use the tomato water as the base for the vinaigrette with the dijon, honey,shallot, lemon, red wine vinegar, oregano and 1/4 c olive oil.
        • 4.- add the tomatoes, peaches and herbs to the vinaigrette and mix. Add in bread and mix.
        • 5.- serve with the mozzarella, more olive oil, black pepper and basil.


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