Receta Italian Peach Panzanella Bread Salad | #SundaySupper
This Italian peach panzanella is a bread salad with peaches, tomatoes, red onions, basil, mint, burrata, and garlicky ciabatta for a quick summer salad.
So many simple dishes bursting with flavor come out of Italy. Panzanella bread salads are native to the Tuscan countryside and likely originated with farmers harvesting what was fresh in the fields – tomatoes, cucumbers, and basil – and tossing it with leftover bread. Nothing was wasted at that time. The bread is moistened by both the tomato juices and vinaigrette drizzled on at the end, but if the bread is really stale, it was common practice to soak the bread a bit so that it could be pulled apart before adding it to the vegetables.
My twist on it is to add peaches to the tomatoes, a bunch of red onion, and mint. For the stale bread, I toast ciabatta bread with olive oil and garlic to make large garlic croutons, and tear shards of burrata to add at the end. It’s so fresh and easy with the flavors of summer. But you can make panzanella all year long. I make it in autumn with squash, with eggplant in late summer, and broccoli in winter. The secret is to use peak season vegetables and lots of yummy garlic croutons. Italian Peach Panzanella Bread Salad | #SundaySupper Print Prep time Cook time Total time Author: Susan Pridmore Recipe type: Salad Serves: Serves 6 Ingredients ½ red onion, thinly sliced (about 1 cup) ½ cup white balsamic vinegar - I used one that's peach flavored ½ loaf of ciabatta bread, torn in 1½" cubes (about 6 cups) ½ cup extra-virgin olive oil, divided 1 teaspoon crushed garlic ¼ teaspoon Kosher salt 4 ripe peaches, pitted, and sliced ½-inch thick (about 4 cups) 2 cups chopped fresh tomatoes ¼ cup torn basil leaves, plus more for serving ¼ cup torn mint leaves, plus more for serving 2 handfuls of arugula or your favorite lettuce (optional) 2 tablespoons sherry wine vinegar 1 8-ounce ball of burrata cheese Instructions Place the red onion in a small bowl with the vinegar, and macerate for 30 minutes. In a medium bowl, toss the bread pieces with ¼ cup olive oil, garlic, and salt together to completely coat the bread pieces. Lay out on a baking sheet and broil for 10 minutes until well-browned; turn over and broil for another 5 minutes. In a large bowl, gently toss together the bread, peaches, tomatoes, basil, mint, and greens (if using). Whisk together the sherry vinegar with the remaining ¼ cup olive oil. Just before serving, add the cheese and a last flourish of mint and basil. 3.5.3208
This week at SundaySupper, we’re celebrating peaches to get ready for National Peach Month in August, and to celebrate National Peach Ice Cream Day on July 17 (yes, it’s a thing). Huge thanks to Sue Lau at A Palatable Pastime blog for hosting us this week!
Peaches!
Starters:
Bourbon & Peach Porkbelly Bites by Girl Abroad
Cherry-Peach Bruschetta by Dessert Geek
Grilled Peach Caprese with Blackberry Balsamic by The Crumby Cupcake
How to Make Peach Gazpacho with Cucumber by Asian in America
Peach Blueberry Burrata Quesadilla by Grumpy’s Honeybunch
Breakfasts:
Peach Pancakes with Peach Maple Syrup by Magnolia Days
Peaches and Cream Crepes by A Mind Full Mom
Peaches and Cream Smoothie Bowl by Family Foodie
Beverages:
Brandy Peach Lemonade by Nosh My Way
Citrus Peach Sangria by Sunday Supper Movement
Dairy-Free Strawberry Peach Smoothie by Cooking Chat
Frozen Peach Margarita by Angels Home Sweet Homestead
Peach and Blueberry Wine Slushies by Cooking with Carlee
Peach Ginger Bellini by kimchi MOM
Peach Whiskey Smash by Gluten Free Crumbley
Trà Đào (Vietnamese Peach Tea) by Curious Cuisiniere
Condiments:
Ginger Peach Freezer Jam by Peaceful Cooking
Sides & Salads:
Fresh Peach Cucumber Salad by Food Lust People Love
Italian Peach Panzanella Bread Salad by The Wimpy Vegetarian
Peach Caprese Salad with Balsamic Syrup by La Bella Vita Cucina
Peach, Tomato and Mint Salad by Our Good Life
Main Dishes:
Chicken, Peaches, and Arugula on a Focaccia Roll by Hezzi-D’s Books and Cooks
Easy Peach & Basil Flatbread by My Life Cookbook
Grilled Peaches and Shrimp Shish Kabobs by The Freshman Cook
Peach Glazed Pork Chops and Stuffing by Life Tastes Good
Pork Tacos with Grilled Peach Salsa by Baking Sense
Roasted Flank Steak with Fresh Peach Pico de Gallo by Culinary Adventures with Camilla
Desserts:
Any Fruit Custard Pie by Wholistic Woman
Biscuit Topped Peach Cobbler by Palatable Pastime
Blueberry Peach Coconut Chia Pudding Parfaits by Cupcakes & Kale Chips
Blueberry Peach Coffee Cake by The Chef Next Door
Easy Peach Cobbler Minis by April Golightly
Frozen Peach Cheesecake by Serena Bakes Simply From Scratch
Gluten Free Peach Apricot Crisp by Desserts Required
Grilled Peach Melba by Hardly A Goddess
Honey Almond Ricotta Stuffed Grilled Peaches by She Loves Biscotti
No-Churn Peach Pie Ice Cream by The Redhead Baker
Peaches and Cream Cobbler Popsicles by Crazed Mom
Peaches and Cream Pie by Cooking on the Ranch
Peach and Pistachio Tart by Caroline’s Cooking
Peach Sherbet by Cindy’s Recipes and Writings
Peach Honey Pecan Galette by The Bitter Side of Sweet
Peach Willy by Monica’s Table
Roasted Peach and Lime Sorbet by Brunch-n-Bites
Rustic Peaches & Cream by Cosmopolitan Cornbread
Simple Peach Cobbler by Where Latin Meets Lagniappe
Spiked Skillet Peach, Pecan and Blueberry Crumble by From Gate to Plate
Streusel-Topped Peach Tart by That Skinny Chick Can Bake
Summer Fruit Pie by Pies and Plots
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