Tomato and peach panzanella may sound unlikely but it’s gonna knock your socks off. Or, if you’re not wearing socks this time of year, then it’ll knock your flip-flops off. Guaranteed.
Tomato and peach panzanella showboats the best produce of the summer in an almost effortless salad that tastes infinitely more complex than the sum of its parts. Ripe summer tomatoes and succulent peaches are tossed together with toasted, chewy bread and finished with a simple red wine vinaigrette and gobs of basil. Ah, summer. What’s not to love?–Angie Zoobkoff
Why Would You Combine Tomatoes And Peaches?
Tomato and peach panzanella? If you’re looking at this recipe with skepticism, rest assured that, in the words of the creator of this salad, it’s “a seemingly strange combination, but one on which you’ll soon be hooked. I always think that if two foods are growing and ripe at the same time, they must be a good match.” She speaks truth.
Tomato and Peach Panzanella
- Quick Glance
- 20 M
- 1 H
- Serves 4 to 6
- 1 French baguette, torn into 1-inch (25-mm) chunks (about 6 cups or 300 g)
- 1/2 cup olive oil (118 ml)
- 3/4 teaspoon kosher salt (3 g), plus more as needed
- 3 large tomatoes or 3 cups cherry tomatoes, sliced (about 1 pound or 450 g)
- 3 large peaches, pitted and sliced (about 1 pound or 450 g)
- 3 tablespoons red wine vinegar (45 ml)
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/2 red onion, thinly sliced (about 4 ounces or 115 g)
- 1/2 cup torn, chopped or thinly sliced fresh basil (about 1/2 ounce or 14 g)
- 1. Preheat the oven to 400°F (200°C).
- 2. In a large bowl, toss the bread chunks with 2 tablespoons olive oil and then sprinkle with 1/4 teaspoon salt. Place the bread on a rimmed baking sheet in a single layer. Bake until evenly toasted, stirring once or twice, 10 to 20 minutes.
- 3. In a large bowl, gently toss the tomatoes and peaches with 1/2 teaspoon salt. Transfer the tomato and peach mixture to a colander and place it over the bowl you used to toss the tomatoes and peaches. Let the tomatoes and peaches drain while the bread toasts.
- 4. Lift the colander of tomatoes and peaches out of the bowl and set it aside. You should have some juices in the bottom of the bowl. Whisk 6 tablespoons oil, the vinegar, and the black pepper into the tomato and peach juices. Add the toasted bread, toss to coat, and let it soak, tossing occasionally, for 10 minutes.
- 5. Add the tomatoes and peaches, red onion, and basil to the bowl with the bread and toss to combine. Season with salt and pepper to taste and serve immediately.