"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Peach & Tomato Panzanella Recipe

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This recipe for Peach & Tomato Panzanella, by , is from McMAHON FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kristin Kendall

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup plus 3 to 4 T olive oil divided
1 (12 inch) baguette, cut into 1 inch cubes (about 6 cups)
1 1/2 tsp kosher salt, divided
3 T red wine vinegar
1 1/2 T lemon zest plus 1/4 fresh juice (from 2 lemons)
1 tsp finely minced shallot
1/2 tsp Dijon mustard
1/4 tsp black pepper
2 lrg yellow or white peaches, sliced
1 lrg ripe tomato, cut into wedges
1 English cucumber, seeded and sliced
1/2 red onion, thinly sliced
20 lrg basil leaves, chopped coarsely
2 T chopped fresh thyme leaves

Directions:
Directions:
Heat 3 T oil in large skillet over medium-low heat. Add bread cubes and 1 tsp salt, cook tossing often, until nicely browned, about 10 minutes. Add up to 1 more T oil, if needed. Whisk together red wine vinegar, lemon zest, shallot, mustard, pepper and remaining 1/2 cup olive oil and 1/2 tsp salt in a small bowl. Combine peaches, tomato, cucumber, red onion, basil, thyme and toasted bread cubes in a large bowl. Drizzle with vinaigrette dressing and gently toss to coat. Serve immediately, or allow salad to stand about 30 minutes for flavors to blend before serving.

Personal Notes:
Personal Notes:
Imagine a hot summer day and a trip to the Farmers Market for fresh peaches...find a special place to eat, pour a glass of white wine, and ENJOY !

 

 

 

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