Peach Panzanella Salad

2-3 slices of bread*
2 ripe peaches, halved and pitted
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/2 bunch parsley, finely chopped
1 Natural and Kosher Cheese Fresh Mozzarella
1-2 tablespoons balsamic vinegar
Extra virgin olive oil
salt and pepper

If using fresh bread, brush each side with olive oil and toast for 3-4 minutes or until golden brown.

Heat a nonstick pan over medium heat and grill the peaches face down until they let out some juices and are slightly charred, about 3-5 minutes. Remove from heat and let cool until comfortable to handle. Slice into 4 parts and cut across each peach half.

In a wide bowl, combine the peaches, cherry tomatoes, red onion, parsley and bread cubes. With your hands tear pieces of mozzarella and scatter around. Season everything generously with salt and pepper. Pour a generous glug of olive oil and the balsamic. Give everything an informal toss with a spoon and serve.

*Panzanella is best served with day old rustic bread that's soaked in olive oil. If you have that around, even better, otherwise toast makes a nice alternative.


Go Back