Cherry Tomato & Peach Panzanella

with Fresh Mozzarella, Arugula & Basil

35 MIN

2 Servings

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From the Test Kitchen

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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Nutrition

PER SERVING
Calories

800 Cals (est.)

fresh

ingredients

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tips & techniques

step-by-step

instructions

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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.

2 Make the vinaigrette:

Slowly whisk 2 tablespoons of olive oil into the shallot-vinegar mixture until well combined. Season with salt and pepper to taste.

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.

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!