Peach & Tomato Panzanella Salad
Chris Thompson of Coda di Volpe
- 3 each large tomatoes (mixed colors and varieties)
- 1 large yellow peach
- 1 bunch basil (smaller leaves)
- 1/4 loaf day old bread (ciabatta)
- 2 each large shallots
- 3 cloves garlic
- 4 sprigs thyme
- 1/2 large red onion
- 1/4 cup red wine vinegar
- 1 cup + 3 tbsp. extra virgin olive oil
For the dressing - Finely mince one of the shallots and 2 sprigs of
thyme. Place in a small mixing bowl and pour red wine vinegar
over the top of them. Allow to soak minimum 10 minutes. Add
a small pinch of salt and whisk in 1 C of the olive oil. If you like
a sweeter vinaigrette, you may add a tablespoon of honey.
For the croutons - Cut the crust from the bread and discard
(or save in the freezer for breadcrumbs for a rainy day
sometime down the road). Slice the bread thick and hand tear
the bread into into relatively uniform pieces. In a medium size
saute pan, heat the 3 T of EVOO and add the remaining two
sprigs of thyme and all three cloves of garlic. Once the garlic
starts to simmer, add the hand torn bread and spread into an
even single layer. Season with salt. Once the croutons start
to brown, flip them and allow them to cook for a few more
minutes until golden and crispy. Remove from heat and rest
on clean paper towels. Discard garlic and thyme, they’ve done
their job by flavoring the olive oil the croutons were cooked in.
For the salad - Cut the tomatoes into larger oblique cut pieces.
Cut the peach in half and slice into small wedges. Peel the
shallots and thinly slice into rings. (biefly soak in cold water to
soften the sharpness of them) Thinly slice the mozzarella and
season with salt, pepper and a small drizzle of olive oil.
Assembly - In a medium size mixing bowl, toss the tomatoes,
peaches, shallots and croutons in 2 oz of the vinaigrette.
Season with sea salt and transfer to a salad plate. Scatter
a few discs of the mozzarella over the top and garnish with
a generous amount of basil. One final drizzle of olive oil and
you’re done. Buon appetito!