RECIPE
Peach Panzanella Salad Words by Yiwei Li Photo by Zoe Chen
O
riginating from farmers in 16th century Tuscany, panzanella salad was made with ingredients pulled straight from the ground. This summer favorite relies on simple fresh ingredients to create a salad that is truly delicious. But, I have some good news for you: this is a bread salad. Yes, you heard that right. A bread salad. With the anticipation of tomato and peach season, this is the perfect way to showcase seasonal summer produce and of course, bread.
Salad:
2-3 tomatoes (preferably heirloom), diced ½ of red onion, thinly sliced 1 loaf of slightly stale bread (Italian, ciabatta, or baguette), cut into 1-inch cubes ¼ cup fresh basil, torn ½ cucumber, halved and sliced ½ ball of mozzarella 1 peach, diced
Vinaigrette:
6 Tbsp olive oil 2 Tbsp balsamic vinegar/champagne vinegar 3 cloves of garlic, crushed 1 tsp salt, pepper to taste
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