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
- Preheat Oven to 400F.
- 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.
- 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.
- 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.
- 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.