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Cherry Tomato & Peach Panzanella
with Fresh Mozzarella, Arugula & Basil
35 MIN
2 Servings
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.
Get Cooking-
NutritionPER SERVING
-
Calories800 Cals (est.)
fresh
ingredients
Title
- 1 Pugliese Bread Boule
- ½ lb Fresh Mozzarella Cheese
- 4 oz Arugula
-
4 oz Orange Cherry Tomatoes
- 1 clove Garlic
- 1 Peach
- 1 bunch Basil
- 2 Tbsps Champagne Vinegar
- 1 Shallot
-
½ tsp Jacobsen Flake Sea Salt
-
1 Cucumber
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
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