Panzanella, a classic Tuscan side dish is traditionally made with stale bread, ripe tomatoes, vinegar, and olive oil. Some versions add cucumbers, onions, and mozzarella. For my version, I added fresh peaches and ricotta to the tomato and peach panzanella.
I love the bright colors of the ripe red tomatoes paired with the bright golden orange peaches. A leftover garlic and olive boule that was getting a little stale was my inspiration for this Tuscan side. Any crusty bread, such as ciabatta or a baguette, will work for the tomato and peach panzanella salad. It is best if the bread is a day or two old.
Other than toasting the bread after you cut it into cubes, there is no cooking required to make this panzanella. The Creole tomatoes are abundant at our local farmer’s market now. I chose to use these ruby red tomatoes, or technically fruit, to make my panzanella. You can use any variety, shape, or size tomato. Ripe heirlooms, cherry tomatoes, yellow tomatoes, beefsteak, or whatever variety you choose to grow or pick up at your local market will work well for the panzanella.
Add a little onion, either red or a sweet onion such as Vidalia, a couple of sliced peaches, and fresh basil. The panzanella should be made at least 30 -60 minutes before serving. This will allow the bread to absorb the flavors of the vegetables, and begin to soften from the vinegar and olive oil.
Add a few slices of mozzarella or a dollop of ricotta after serving each plate. You may also choose to pass the cheese if you prefer for this to be an option for your guests.
This salad does not save well. The bread will become too mushy. So, your challenge is to finish this salad in one meal. I think that you can do it!
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