Peach & Cherry Panzanella Salad
Serves 1
Directions
- 1Halve cherry tomatoes and salt them, then place them in a strainer over a bowl to collect their juices for the dressing.
- 2Chop the baguette into bite-sized pieces.
- 3Heat olive oil in a pan with a garlic clove until golden, then remove the garlic.
- 4Add bread chunks to the pan and toast until crispy, adding more oil if needed.
- 5Season the toasted bread with salt, garlic powder, and Parmesan cheese.
- 6Cube the peach, pit and halve cherries, and thinly slice the shallot.
- 7Make the dressing by combining the collected tomato juice, minced toasted garlic, minced shallot, Dijon mustard, champagne vinegar, balsamic vinegar, olive oil, salt, and pepper.
- 8Combine the toasted bread, tomatoes, peaches, cherries, and sliced shallots in a large wooden bowl.
- 9Pour the dressing over the salad and toss well.
- 10Let the salad sit for 5-10 minutes.
- 11Garnish with stracciatella, chili flakes, and fresh basil.
Ingredients
- 1 baguette
- 1 garlic clove
- 1 cubed peach
- 1 cup cherries
- 1 cup cherry tomatoes
- 1 small shallot
- Salt
- garlic powder
- Parmesan cheese
- Stracciatella
- chili flakes
- basil
- Tomato juice
- minced toasted garlic
- 1 tbsp minced shallot
- 0.5 tsp Dijon
- 0.25 cup champagne vinegar
- 1 tbsp balsamic
- 0.5 cup olive oil
- 0.5 tsp salt
- 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.
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