Panzanella with Basil, Peaches and Chile
Panzanella is something that after I eat it, I feel perplexed as to why I don’t make it more often. Especially in the summer.
It’s got everything: fresh produce, a simple and versatile ingredient list and EASE! In true summer fashion, this dish comes together in a snap. The hardest part is cutting up the bread.
What originated as a way to stretch bread is now an excuse to buy more bread to ensure that you can have stale bread on hand to ensure that you can make this salad. Here, the croutons are co-staring instead of playing the supporting actor. My kind of salad.
Secret: I really like this salad the next day. It’s not “soggy", it's properly marinated. Keep in mind that I use sturdy, toothsome sourdough bread ends. If you use bread that is soft then it might be too mushy (even for me).
INGREDIENTS
2-3 c cubed stale sourdough bread
4 large Early girls, sliced into wedges
2 medium peaches, sliced
¼ c olive oil
½ medium Meyer lemon, juiced
1 small bunch basil, chiffonaded
½ tsp Urfa Biber chile
½ tsp salt
⅓ c cubed queso fresco, feta or ricotta salata (optional)
Flaky salt for garnish
DIRECTIONS
In a large bowl gently combine all ingredients together.
Lightly sprinkle with flaky salt and serve immediately.
Serves: 4-6
NOTE
You can use any chile you wish but I particularly like Urfa Biber from Oaktown Spice Shop.
