Pairs well with Peach Tomato Panzanella
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Peach Tomato Panzanella
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A refreshing summer salad combining toasted bread cubes, juicy peaches, ripe tomatoes, and a tangy, slightly spicy vinaigrette with shallots and basil.
00:15:00 total
Serves 4
easy
Sides / Appetizer
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Ingredients
- bread cubes - 2 cups (cubed bread for toasting)
- olive oil - 3 tablespoons (for drizzling on bread cubes and vinaigrette)
- shallot - 1 large (large, diced chunky)
- salt - 3 pinches (for salting shallots and seasoning)
- red wine vinegar - 2 tablespoons (for vinaigrette)
- lemon juice - 1 tablespoon (freshly squeezed, for vinaigrette)
- black pepper - to taste (freshly ground)
- red pepper flakes - 1/4 teaspoon (to add a little heat)
- honey - 1 teaspoon (to balance acidity)
- tomatoes - 2 cups (ripe, chopped)
- peach - 1 large (ripe, chopped)
- fresh basil - 1/4 cup (leaves, torn)
Instructions
- Toast Bread Cubes: Add bread cubes to a sheet tray, drizzle with olive oil, and toast in the oven until golden and crispy.
- Prepare Shallots: Dice the shallot into chunky pieces. Place in a sieve, salt them, and let the juices drain. Reserve the juices to add to the vinaigrette.
- Make Vinaigrette: In a bowl, combine red wine vinegar, lemon juice, the salted shallots with their juices, a pinch of black pepper, red pepper flakes, honey, and olive oil. Whisk until emulsified.
- Combine Salad: In a large bowl, add toasted bread cubes, chopped tomatoes, chopped peach, and torn basil leaves. Drizzle the vinaigrette over and toss everything together gently.
- Serve: Serve immediately to enjoy the fresh, vibrant flavors and the contrast of textures.
