With the last of peach and tomato season, I wanted to make this seasonal summer dish! What I really liked about was that charring the peach really added a smokier depth to this panzanella (bread salad)!
I love a good panzanella in order to use up stale bread, plus fresh produce. I used it for my pea, ricotta and prosciutto croistini, and days later, used the dried bread for this recipe.
1 loaf of bread, cubed dried
2 peaches, quartered
1 large tomato, diced
1/2 cup extra virgin olive oil
2-3 cloves garlic, minced
1 bunch of basil, chiffonade
Fresh mozzarella, torn
salt to taste
Prepare the bread cubes; whether that’s using old/dried bread, setting out overnight, or lightly baking in the oven until dried out. (The drier the bread, the more it soaks up the juices!)
Add chopped tomatoes, olive oil, garlic and salt to a large bowl. Toss and allow to rest until the tomatoes have released juices (approx. 30 minutes.)
Heat pan to medium high with 1 tbsp olive oil. Add peaches and sear until just charred. Switch sides and char again. Allow to cool while tomatoes are in the salt. Once peaches are cooled to the touch, chop (leaving a charred piece on each dice.)
Add to the large tomato bowl, tomatoes and cubed bread cubes. Toss and allow to sit. (Adjust olive oil if panzanella is seeming dry.) Adjust seasoning if needed.
Before serving, add torn fresh mozzarella and fresh basil.
Serve at room temperature. (I served with some seared crab cakes from Harris Teeter, which was a perfect combination.)