Peach & Cherry Panzanella Salad

Serves 1
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Directions

  1. 1Halve cherry tomatoes and salt them, then place them in a strainer over a bowl to collect their juices for the dressing.
  2. 2Halve cherry tomatoes and salt them, then place them in a strainer over a bowl to collect their juices for the dressing.
  3. 3Halve cherry tomatoes and salt them, then place them in a strainer over a bowl to collect their juices for the dressing.
  4. 4Chop the baguette into bite-sized pieces.
  5. 5Chop the baguette into bite-sized pieces.
  6. 6Chop the baguette into bite-sized pieces.
  7. 7Heat olive oil in a pan with a garlic clove until golden, then remove the garlic.
  8. 8Heat olive oil in a pan with a garlic clove until golden, then remove the garlic.
  9. 9Heat olive oil in a pan with a garlic clove until golden, then remove the garlic.
  10. 10Add bread chunks to the pan and toast until crispy, adding more oil if needed.
  11. 11Add bread chunks to the pan and toast until crispy, adding more oil if needed.
  12. 12Add bread chunks to the pan and toast until crispy, adding more oil if needed.
  13. 13Season the toasted bread with salt, garlic powder, and Parmesan cheese.
  14. 14Season the toasted bread with salt, garlic powder, and Parmesan cheese.
  15. 15Season the toasted bread with salt, garlic powder, and Parmesan cheese.
  16. 16Cube the peach, pit and halve cherries, and thinly slice the shallot.
  17. 17Cube the peach, pit and halve cherries, and thinly slice the shallot.
  18. 18Cube the peach, pit and halve cherries, and thinly slice the shallot.
  19. 19Make the dressing by combining the collected tomato juice, minced toasted garlic, minced shallot, Dijon mustard, champagne vinegar, balsamic vinegar, olive oil, salt, and pepper.
  20. 20Make the dressing by combining the collected tomato juice, minced toasted garlic, minced shallot, Dijon mustard, champagne vinegar, balsamic vinegar, olive oil, salt, and pepper.
  21. 21Make the dressing by combining the collected tomato juice, minced toasted garlic, minced shallot, Dijon mustard, champagne vinegar, balsamic vinegar, olive oil, salt, and pepper.
  22. 22Combine the toasted bread, tomatoes, peaches, cherries, and sliced shallots in a large wooden bowl.
  23. 23Combine the toasted bread, tomatoes, peaches, cherries, and sliced shallots in a large wooden bowl.
  24. 24Combine the toasted bread, tomatoes, peaches, cherries, and sliced shallots in a large wooden bowl.
  25. 25Pour the dressing over the salad and toss well.
  26. 26Pour the dressing over the salad and toss well.
  27. 27Pour the dressing over the salad and toss well.
  28. 28Let the salad sit for 5-10 minutes.
  29. 29Let the salad sit for 5-10 minutes.
  30. 30Let the salad sit for 5-10 minutes.
  31. 31Garnish with stracciatella, chili flakes, and fresh basil.
  32. 32Garnish with stracciatella, chili flakes, and fresh basil.
  33. 33Garnish with stracciatella, chili flakes, and fresh basil.

Ingredients

  • 1 baguette
  • 1 baguette
  • 1 baguette
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 1 cubed peach
  • 1 cubed peach
  • 1 cubed peach
  • 1 cup cherries
  • 1 cup cherries
  • 1 cup cherries
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 small shallot
  • 1 small shallot
  • 1 small shallot
  • Salt
  • Salt
  • Salt
  • garlic powder
  • garlic powder
  • garlic powder
  • Parmesan cheese
  • Parmesan cheese
  • Parmesan cheese
  • Stracciatella
  • Stracciatella
  • Stracciatella
  • chili flakes
  • chili flakes
  • chili flakes
  • basil
  • basil
  • basil
  • Tomato juice
  • Tomato juice
  • Tomato juice
  • minced toasted garlic
  • minced toasted garlic
  • minced toasted garlic
  • 1 tbsp minced shallot
  • 1 tbsp minced shallot
  • 1 tbsp minced shallot
  • 0.5 tsp Dijon
  • 0.5 tsp Dijon
  • 0.5 tsp Dijon
  • 0.25 cup champagne vinegar
  • 0.25 cup champagne vinegar
  • 0.25 cup champagne vinegar
  • 1 tbsp balsamic
  • 1 tbsp balsamic
  • 1 tbsp balsamic
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.25 tsp pepper
  • 0.25 tsp pepper
  • 0.25 tsp pepper

Equipment

strainerbowlpanchopping boardknifemeasuring cupfood processorwooden serving bowl

Tips

  • If you cut your bread into larger chunks, it stays good much longer.
  • The salad was good three hours later.