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

Cherry Tomato & Peach Panzanella

with Fresh Mozzarella, Arugula & Basil

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
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!

Tips from Home Chefs

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!

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