Panzanella Salad
It is panzanella summer. Traditional panzanella salad is a Tuscan / Umbrian chopped salad of soaked stale bread, onions, and tomatoes that is popular in the summer. The salad varies and my version is slightly elevated with balsamic roasted cherries, ciabatta bread, fresh peaches, fresh baby mozzarella, and julienned basil. I adore the simplicity and versatility of this salad and hope you will enjoy just as much! Let’s get cookin’!
INGREDIENTS
As many as you fancy (I used roughly 1/2 cup) cherries, halved and pitted
2 fresh peaches, diced into smaller pieces
1/2 loaf of ciabatta, cubed into bite size pieces
1/4 cup fresh mozzarella*
Drizzle of good balsamic vinegar
Drizzle of good olive oil
Salt and pepper to taste
Fresh basil leaves, for garnishing
*Can also use burrata or stracciatella cheese
Instructions
Preheat oven to 400 F.
Drizzle good balsamic over the halved and pitted cherries on a baking tray lined with parchment. Sprinkle salt and pepper over the cherries and pop them in the oven to roast for about 10 minutes or so.
Cut up the ciabatta and place on another baking tray lined with parchment paper. Drizzle olive oil, salt and pepper on the bread and pop in the same oven as the cherries and allow to become golden brown.
Slice and dice up your peaches and place in a bowl.
Place your cherries and toasted bread chunks in with the fresh peaches and toss with a bit of olive oil.
Place fresh cheese of choice on serving platter in a pretty arrangement. Spoon your mixture on top of the cheese and drizzle more good olive oil on top. Garnish with fresh basil if you prefer and enjoy!
