Cherry Tomato & Peach Panzanella with Fresh Mozzarella, Arugula & Basil

Cherry Tomato & Peach Panzanella

with Fresh Mozzarella, Arugula & Basil

Group Created with Sketch. 35 min
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 800 Cals/serving

Tuscan panzanella salads are defined by the easy combination of ripe summer tomatoes and rustic bread, elevated with a bit of oil and vinegar to some of the season’s best eating. Our panzanella features pan-crisped croutons and sweet, golden-hued cherry tomatoes—with a few more seasonal additions like juicy slices of peach, cucumber and sweet basil. We’re topping the salad off with a distinctively Italian flourish: fresh, tender mozzarella seasoned with olive oil, pepper and a touch of artisanal sea salt from Jacobsen Salt Co.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the shallot to get 2 tablespoons (you will have extra); place in a bowl with the vinegar. Pit the peach; thinly slice into wedges. Halve the tomatoes. Thinly slice the cucumber into rounds. Pick the basil leaves off the stems; discard the stems. Trim off and discard 2 opposite round ends of the bread, then slice the bread into 1-inch-thick pieces. Peel the garlic. Cut the cheese in half.

Marinate the fruit & vegetables:
3 Marinate the fruit & vegetables:

In a large bowl, combine the peach, tomatoes, cucumber and half the basil (tearing any larger leaves just before adding). Add half the vinaigrette; toss to coat and season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Make the croutons:
4 Make the croutons:

While the fruit and vegetables marinate, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the bread in a single, even layer; season with salt and pepper. Toast, flipping occasionally, 6 to 8 minutes, or until golden brown and crispy on both sides. Transfer to a plate. When cool enough to handle, carefully rub both sides of the toasted bread with the garlic clove; discard the clove. Transfer the seasoned bread to a cutting board and large dice.

Season the cheese:
5 Season the cheese:

While the bread toasts, transfer the cheese to a plate. Drizzle with olive oil; season with pepper and as much of the sea salt as you’d like.

Finish & plate your dish:
6 Finish & plate your dish:

Add the arugula and croutons to the bowl of marinated fruit and vegetables; season with salt and pepper. Add enough of the remaining vinaigrette to coat the salad (you may have extra vinaigrette); toss to combine and season with salt and pepper to taste. Divide the finished salad between 2 dishes. Top each with a piece of the seasoned cheese. Garnish with the remaining basil (tearing any larger leaves just before adding). Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the shallot to get 2 tablespoons (you will have extra); place in a bowl with the vinegar. Pit the peach; thinly slice into wedges. Halve the tomatoes. Thinly slice the cucumber into rounds. Pick the basil leaves off the stems; discard the stems. Trim off and discard 2 opposite round ends of the bread, then slice the bread into 1-inch-thick pieces. Peel the garlic. Cut the cheese in half.

Marinate the fruit & vegetables:
3 Marinate the fruit & vegetables:

In a large bowl, combine the peach, tomatoes, cucumber and half the basil (tearing any larger leaves just before adding). Add half the vinaigrette; toss to coat and season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

4 Make the croutons:

While the fruit and vegetables marinate, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the bread in a single, even layer; season with salt and pepper. Toast, flipping occasionally, 6 to 8 minutes, or until golden brown and crispy on both sides. Transfer to a plate. When cool enough to handle, carefully rub both sides of the toasted bread with the garlic clove; discard the clove. Transfer the seasoned bread to a cutting board and large dice.

Make the croutons:
Season the cheese:
5 Season the cheese:

While the bread toasts, transfer the cheese to a plate. Drizzle with olive oil; season with pepper and as much of the sea salt as you’d like.

6 Finish & plate your dish:

Add the arugula and croutons to the bowl of marinated fruit and vegetables; season with salt and pepper. Add enough of the remaining vinaigrette to coat the salad (you may have extra vinaigrette); toss to combine and season with salt and pepper to taste. Divide the finished salad between 2 dishes. Top each with a piece of the seasoned cheese. Garnish with the remaining basil (tearing any larger leaves just before adding). Enjoy!