Peach Panzanella Salad

“Panzanella is a tuscan bread salad that is perfect for summer when tomatoes are at their peak, but this version is a fun twist using peaches instead!”

Difficulty

Intermediate

Yield

Serves 6

Ingredients

1 ^1/2 pounds tomatoes, chopped1 pound peaches, cubed2 teaspoons kosher salt5 cups cubed focaccia bread1/2 cup basil leaves, chopped2 cups halloumi cheese, diced

Ingredients

1 teaspoon dijon mustard1 shallot, minced2 cloves garlic, minced3 tablespoons white wine vinegar10 tablespoons olive oil salt to taste pepper to taste

Equipment

Measuring cupsMeasuring spoonsCutting boardSpatulaKnifeColanderBowls of various sizesSheet pan lined with parchmentTasting spoonsDish towelWhisk

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Place chopped tomatoes in a colander over a medium mixing bowl. Toss tomatoes with kosher salt and set aside at room temperature to drain for at least 15 minutes. Reserve this liquid for later.

Dice the peaches into large cubes, about the same size as the tomatoes, 1 inch pieces.

Toss the cubed bread with olive oil and lay on a sheet pan with parchment paper. Roast in the wood fire oven until the bread is lightly golden brown and slightly crispy. Remove and let cool. Repeat the same process with the halloumi cheese.

In a medium bowl, combine the mustard, shallot, garlic and vinegar. While whisking, slowly pour in the olive oil. Once combined, lift the colander of tomatoes and whisk the drained liquid into the vinaigrette. Season with salt and pepper.

Combine the salted tomatoes with toasted bread, add the fresh chopped basil and combine well. Dress with the vinaigrette and serve at room temperature.