Peach Panzanella, and One Last Hurrah for Summer

Peach Panzanella
*serves 4 as a nicely portioned side

I’m a wee bit late and playing the recipe catch up game because of a recent surgery. And, while I know it’s technically Fall y’all, I think there’s still breathing room to gather the final remains of farmers market and grocery store peaches to say farewell to summer and welcome in this warm autumn.

Panzanella is a classic Tuscan salad. Traditionally, panzanella it is brimming with bodacious red tomatoes, chunks of toasted or stale bread, chunks of red onions and basil. We always added fresh mozzarella and some recipes call for cucumbers and even bell peppers. While I don’t necessarily mind those additions, I do like to keep my panzanella more on the classic side, finishing it with red wine vinegar, salt and a lot of olive oil. Slippery tomatoes. Yum.

But when I was playing the role of daughter, care taker and private chef, while staying with my family over the summer, we were getting the JUCIEST peaches. The last time I remembered biting into peaches that juicy was during childhood — maybe while peach picking out in Riverhead, Long Island while visiting with my Aunt Jo, Uncle Tony and cousins. These peaches called to me and I’ve always loved the combination of saccharine peaches with slightly acidic and mildly sweet tomatoes — with a kiss of basil and a shake of salt. I am hungry just thinking about it, and it’s only 930am.

You can use stale bread or toast bread (that’s been tossed with olive oil, salt and pepper, of course) and add that into salad. I always encourage 1) using what’s available in your home — no waste and 2) doing whatever is easiest. We had left over loaves of bread from a Sunday dinner we had with friends, so I used that and voila — crispy croutons straight from the convection oven. If you choose, you can also pan fry those baddies right on the stove top and cook them to a fine crisp — no need for an oven — there’s always a way to fry or toast bread.

I prefer using fresh mozzarella to packaged mozzarella because of the softness and creaminess it lends to the salad — as opposed to a firm, more plastic like packaged mozzarella. You can also skip the cheese all together. I think the beauty of cooking, especially delighting in the simplicity of a salad, is that you — the master of the meal — can do whatever you want!

When I was teaching private cooking classes, I always told clients (now friends) that a great place to release cooking fear is through salad. Find ingredients you love, mix them together and try — try something new. Cooking starts with the ability to see beyond your limitations (much like anything in life) and to feel your way into it. A salad is safe. And, simplicity, alongside fresh ingredients, always makes for a successful recipe.

Peach Panzanella
*serves 4 as a nicely portioned side

Ingredients
3 ripe peaches, pit removed and cut into slices or chunks
2 large vine ripe tomatoes, cut into chunks
1 small red onion, cut into thin slices or chunks — choose your own adventure
6 oz of fresh mozzarella, cut into cubes
6-8 large leaves of basil, chiffonade
Half of a baguette, French or Italian bread — stale or fresh to make croutons
1/3 cup of olive oil, divided
2 tablespoons of red wine vinegar
Salt and freshly ground black pepper

Instructions
—Preheat the oven or a small convection oven (you know, the one on your countertop) to 375 degrees
—Cut peaches and tomatoes and place in a large colander, with a bowl underneath, and sprinkle with salt
—Let the peaches and tomatoes rest for 30-40 minutes — this will give the fruits some time to release their water/juices so when the salad is finally dressed it’s not overly “watery”
—In the mean time, cut the bread into bit sized (or large, go for the mouthful gold) chunks and toss with 3 tablespoons of olive oil, a sprinkle of salt and pepper
—Place the seasoned bread on a roasting/cookie sheet and bake until crispy and deep golden brown (being sure to turn and not burn) for 20 minutes
—Cube the mozzarella, cut the onion and chiffonade the basil
—Add the strained peaches and tomatoes to a large bowl, along with the toasted bread, onions, mozzarella and basil
—Sprinkle with a little more salt, add vinegar and the remaining 3 tablespoons of olive oil, tossing to coat
—Finish with a touch of freshly ground black pepper
—Serve as is or alongside grilled fish or meat of choice