Tomato, Peach and Red Onion Panzanella

Hey friends! Its been a while… over a year! Boy has life changed a lot in the last year, which is why I have not posted in so long.First, I got pregnant, was deathly ill and couldn’t even look at food, then had a beautiful baby girl and was too tired to cook. Truth be told, I kind of fell out of love with cooking for a while. I felt uninspired and bored with everything. I guess that happens when you’re nauseous and don’t have an appetite. My husband did a lot of the cooking and some nights we just ate cereal and went to be at 8pm. It has only been recently that I have found my desire to cook again. Much of that is because of my new favorite cookbook by Sarah Waldman called Feeding a Family. I have been cooking my way through her delicious cookbook which has time and family friendly recipes. Everything I have cooked from her book is flavorful yet simple to prepare. This recipe for panzanella salad is a perfect fall dish – tomatoes and peaches are plentiful and the sweet and salty combo is to die for. I hope you enjoy this and many other recipes from Sarah’s book – I will definitely be posting more soon! 

Tomato, Peach and Red Onion Panzanella Salad from Sarah Waldman’s Feeding a Family
Serves 4 to 6
  • 1 French Baguette, Torn into 1 inch pieces (about 6 cups)
  • 1/2 cup olive oil, divided
  • 3/4 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
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1/2 red onion, thinly sliced
  • 1/2 cup chopped fresh basil
Directions:
  1. Preheat Oven to 400F.
  2. In a large bowl, toss the bread pieces with 2 tablespoons of the olive oil, then sprinkle with 1/4 teaspoon of salt. 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 1/2 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 black pepper into the tomato-peach juices. Add the toasted bread pieces, toss to coat and let them soak for 10 minute, tossing occasionally.
  5. 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.
Advertisements

One thought on “Tomato, Peach and Red Onion Panzanella

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s