panzanella salad with summer peaches
It’s already in the triple digits here in Austin, TX, and in the middle of the day, all I want to eat is fresh summer produce, no heat involved. During my first (long overdue) trip to the Austin Farmers’ Market, I picked up a big container of ripe, fragrant cherry tomatoes and some sweet (but still firm) Texas peaches, and I began to ponder the best way to enjoy them. What resulted was a bastardized caprese/panzanella salad that was fresh, tangy, and delicious; the tomatoes marry deliciously with red onion and fresh mozzarella, the grilled bread provides some heft and textural interest, and the bright, summery peach cuts the briny salt of the capers and the sharpness of the dijon vinaigrette. It’s a perfect summer lunch or light dinner—add some crisp Chenin Blanc or Gruner Veltliner, and you’re in business.
Panzanella salad with summer peaches
Time: 20 minutes
Serves 3-4 as dinner, 6 as a side dish
For the salad
- 2 lbs. cherry tomatoes (local if you can get them)
- 1 baguette, preferably stale (I left mine sitting out for one day)
- Extra-virgin olive oil
- 1 medium red onion, chopped or thinly sliced
- 1 ball fresh unsalted mozzarella, torn into large pieces
- 2 ripe but firm peaches, sliced into pieces that roughly match the mozzarella
- 1/4 cup capers, drained and rinsed
- 1 handful basil leaves
- Good-quality sea salt and freshly ground black pepper, to taste
For the dressing
- Extra-virgin olive oil
- Red wine vinegar
- Dijon mustard
- 1 clove garlic, thinly sliced
- Salt and pepper to taste
Slice the baguette in half like you’re making a sandwich and drizzle olive oil over the open face (just enough to moisten it, not soak it). Put the bread under the broiler for 2-3 minutes, until just toasted. Set a timer, even if it’s only for 2 minutes; if you’re anything like me, you’ll burn it otherwise and spend an extra 5 minutes scraping blackened bits off the top so it’s still usable.
Meanwhile, make the dressing: combine 3 parts olive oil with 1 part vinegar and the thinly sliced garlic clove. Add about 1 tsp. Dijon mustard and a small pinch of salt and pepper. Give it a vigorous whisk or (if it’s in a jar with a lid) a healthy shake and taste. If it needs more bite, add some more mustard or vinegar, and if it’s too tangy, add a little olive oil. Otherwise, just adjust the seasoning as needed.
Pull the bread out of the oven if you haven’t already, and slice it into 2-inch pieces (roughly). Combine the tomatoes, bread, onion, capers, and peaches in a large bowl. Drizzle with the dressing and toss with your hands. Give it a taste for seasoning and adjust if needed. Right before serving, tear the basil leaves over the top (you’re not going for a pretty chiffonade here) and finish with a dusting of freshly ground black pepper.
This salad keeps in the fridge for 3-4 days, but if you can, let it come to room temp before eating the leftovers. The flavors will be fuller, and the mozzarella will have a much nicer texture.
