The moment I heard that “bread salad” was a thing, I knew I had a winner. Apparently there are very traditional ways to make panzanella with specific ingredients and methods, but since I’m not Italian and I’ve never made it before, I’m sure I veered wildly off the beaten track….I hope in a good way.
This salad is a summer FLAVOUR EXPLOSION– seriously, it was so good that the first time I made it I ate the whole big bowl. I think I’ll have to make it a few more times to get it exactly right.
- 2 peaches, pitted and cut into cubes
- 1/2 loaf of stale baguette, cut into cubes (about 1 inch)– this is about 4 cups of bread
- 1 large tomato, cut into cubes
- 1/4 cup of fresh basil leaves, torn (+ a couple whole leaves for garnish)
- 1 clove of freshly pressed garlic
- 3 tablespoons olive oil
- 3 tablespoons vinegar (I used white balsamic)
- Salt and pepper to taste
- Heat the oven to 400oF
- Toss the bread cubes in 1 tbsp olive oil and lay them on a baking sheet covered with parchment paper
- Lay the peaches on a section of the baking sheet as well
- Toast the bread and peaches for about 5-10 minutes, turning over as necessary (ideally, the peaches will and bread will both be lightly browned
- LET COOL (I skipped this step and it was a disaster)
- While the peaches/bread are in the oven, mix the tomatoes, half the basil, garlic, and 1 tbsp olive oil in a big bowl and let sit
- Make the dressing by whisking the remaining 1 tbsp of olive oil and 3 tbsps of vinegar (you might need more vinegar) and salt and pepper to taste
- Once the peaches and bread are cool, add them to the tomatoes
- Pour the dressing, toss with the remaining basil, and wait about 10 minutes to let the flavours combine
- Garnish with basil leaves
Tell me it’s not the best thing you’ve ever tasted.
- You could do the bread and peaches separately– grilling the peaches in a grill pan or on a BBQ would be a nice touch!
- You might also toss the bread/peaches with the dressing and then add it to the tomatoes in two steps.