Sarah Waldman, the author of a new cookbook I’ve been loving, Feeding A Family, a sharing a great summer salad recipe with us today! It’s a tomato, peach, and red onion panzanella (which means it’s tossed with pieces of deliciously crusty baguette), and it’s totally going to rock your Fourth of July bbq tomorrow. Here’s how to make it…
Tomato, Peach, and Red Onion Panzanella
This summer panzanella salad is packed with tomatoes and peaches—a seemingly strange combination, but one on which you’ll soon be hooked. I always think that if two foods are growing and ripe at the same time, they must be a good match.
Serves 4 to 6
1 French baguette, torn into 1-inch pieces (about 6 cups)
1/2 cup olive oil, divided
¾ teaspoon kosher salt, divided, plus more as needed
3 large tomatoes or 3 cups cherry tomatoes, sliced
3 large peaches, pitted and sliced
3 tablespoons red wine vinegar
¼ teaspoon freshly ground black pepper, plus more as needed
½ red onion, thinly sliced
½ cup chopped fresh basil
1. Preheat the oven to 400°F.
2. In a large bowl, toss the bread pieces with 2 tablespoons of the olive oil, then sprinkle with ¼ teaspoon salt and arrange the bread on a rimmed baking sheet in a single layer. Bake for 20 minutes, stirring halfway, or until evenly toasted.
3. In a large bowl, gently toss the tomatoes and peaches with the remaining ½ teaspoon of salt. Transfer the tomato-peach mix to a colander set over another large bowl; set it aside to drain while the bread toasts.
4. Lift the colander of peaches and tomatoes out of the bowl and set it aside. Whisk the remaining 6 tablespoons of oil, the vinegar, and the black pepper into the tomato-peach juices. Add the toasted bread pieces, toss to coat, and let them soak for 10 minutes, tossing occasionally. Add the tomatoes and peaches, red onion, and basil to the bowl with the bread and toss to combine. Season with salt and pepper to taste and serve immediately.