Topic —  Lunch,

Peachy Panzanella

August 23, 2011
Jan Scott

Traditionally made from stale bread and garden fresh tomatoes, panzanella is an easy Italian salad. I’ve seen variations made with the addition of crisp cucumbers and colourful peppers, and this year I tried my hand at a slightly sweet version, using honey, fragrant basil and sweet, juicy peaches.

Summer seems like the perfect time of year to forgo the traditional lunch or dinner meal and eat something that’s easier to prepare. With shortened days soon upon us, it’s nice to make the most of simple spreads whenever we can, and this salad fits the bill perfectly.

Greens can be added to the bowl, along with a splash or two of balsamic vinegar for a more savoury dish, but I find the kids like it best when dressed with a dollop of yogurt.

What non-meal summer menus are you serving up these days?

Peachy Panzanella

You’ll Need:

• ½ baguette
• 2 Tbsp olive oil
• 1 tsp kosher salt
• Fresh ground pepper
• 5 peaches, sliced and chopped
• 1 Tbsp honey
• 2–4 basil leaves, roughly chopped

Prep and Cook:

1. Slice the baguette into 2 ” inch rounds and cut each round in half.
2. Heat 1 Tbsp of oil in a skillet set over medium-high heat and add the baguette.
3. Toss to coat with the oil and season with the salt and a few grinds of fresh ground pepper. Cook until both sides of the baguette are golden brown and crispy.
4. While the bread is cooking, place the chopped peaches in a small bowl. Combine the remaining Tbsp of olive oil and honey and drizzle over the peaches. Stir to combine.
5. When the bread is cooked, transfer it to a serving bowl; add the peach mixture and the basil. Toss everything together to combine and serve.

Tip: Can be made up to two hours in advance.

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