Combining all the greatest flavors of summer, this Panzanella is the perfect side dish for any outdoor occasion.
Panzanella is a traditional Tuscan salad that includes fresh tomatoes, basil, mozzarella, and stale bread. In this version, we lean into summer a little more with the addition of sliced peaches. It’s bright, zesty, sweet and completely filling. While it is typically served as a side dish, we would be more than happy to eat it as a main course.
The first step is to chop up your tomatoes into bite-sized pieces, place them in a bowl and liberally salt. You want to draw out their juices, which will be used later to make the vinaigrette. While the tomatoes rest, you can move on to the bread.
The base of Panzanella is stale bread. If you happen to have stale bread with you, perfect. If not, the next best thing is to chop it up and sautee the pieces in a skillet with some olive oil. This will toast the bread and give it a delicious crunch. Transfer the bread to a large mixing bowl, add the peaches, basil, and mozzarella balls. Finally, scoop out the tomatoes—leaving as much liquid in the bottom of the bowl as possible.
With the tomato juice, you will want to add some white wine vinegar, olive oil, mustard, and pepper. Mix thoroughly and drizzle on top of all the other ingredients. A quick toss with a pair of tongs and the salad is ready!
If you are looking for something bright yet filling to enjoy on your next camping trip, this Panzanella recipe is a must!
Peach Panzanella Salad
Makes 4 servings
- 1 lb tomatoes
- 1 teaspoon sea salt
- 6 oz bread, cut into 1” cubes (about 2 cups)
- 1 tablespoon oil
- 1 peach, sliced thin
- ¼ cup basil leaves, chopped
- 8 mozzarella balls, cut in half
- 1/4 cup olive oil
- 1 tablespoon white wine vinegar
- 1/4 teaspoon dijon mustard
- fresh cracked pepper
Chop the tomatoes into bite-sized pieces and place in a bowl with 1 teaspoon sea salt. Set aside for at least 10 minutes.
Add 1 tablespoon oil to a skillet over medium heat. Once hot, add the bread cubes and toast, tossing frequently, until golden on all sides. Transfer to a large salad bowl.
Add the sliced peach, basil, and mozzarella balls to the bowl with the bread. Lift the tomatoes out of the accumulated juices and add to the salad bowl.
Pour the reserved tomato juices into a small mason jar and add ¼ cup olive oil, white wine vinegar, dijon mustard, and pepper. Seal the jar and shake.
Pour dressing over the salad, then toss to coat.