If you have ever been to Tuscany in the warm months you’ve probably encountered some delectable fruit based salads. The Italians also make a dish called Panzanella, a salad of bread and tomatoes. I was recently in Italy and was served a combination of the two, this peach dish I just had to share.
For this recipe, the traditional tomatoes were replaced by seasonal ripe peaches, a crisp alternative that delights the palette. Sweet and savory, there is a surprising plethora of textures that meld together beautifully. The best part is it only took me about 15 minutes to make. I love that it can stay in the fridge for a couple of days too. This is perfect for a dinner party, picnic or make ahead meals for work.
I’m really into the Pomegranate Gingham series. I can quickly throw them on my patio table and instantly have a picnic vibe. I like to serve this dish with something on the grill, like salmon or chicken. It makes for a great evening outside with family and friends. Go get to chopping and add this to your summer staple recipes!
Peach and Basil Panzenella Salad
3-4 ripe peaches, sliced in 1/8 in slices
1 C sliced strawberries
1/2 of a red onion, diced
1/2 C of fresh mozzarella, chopped in chunks
1/4 C fresh basil, minced
1 C fresh baby spinach, chopped
1/2 of a baguette, in 1/2 chunks
pinch of red chili flakes
1/2 tsp salt
1/4 C balsamic vinegar
1/4 C olive oil
In a measuring cup mix the oil and vinegar. In a large bowl stir together all ingredients except oil and vinegar. Pour O + V over the salad as you stir frequently to make sure it is evenly saturated. Add more/less O + V to your taste. I hope you love this as much as I did!