This classic Tuscan dish (traditionally made with bread, tomatoes, olive oil, and vinegar) gets a colorful update with fresh peaches, cucumbers, bell peppers and a tangy champagne vinaigrette in our recipe for White Peach Panzanella.
Yield: 6-8 servings
3 Tbsp good olive oil
1 each French baguette, cut into 1-inch cubes (about 6 cups)
1 tsp kosher salt
2 each white peaches, pitted, cut into 1-inch cubes
2 large, ripe beefsteak tomatoes, cut into 1-inch cubes OR 1 pint cherry tomatoes,...
2 English cucumbers, rough chopped
2 yellow bell peppers, rough chopped
2 red bell peppers, rough chopped
5 cups heirloom or vine-ripened tomatoes, cored, chopped
1 medium sweet yellow onion, small dice
2 Tbsp fresh basil, torn
4 cloves fresh garlic, smashed
½ cup olive oil
½ cup water
¼ cup red wine vinegar
½ tsp Sriracha hot sauce
1 tsp honey
Salt and Pepper, to taste
Garnishes – fresh mint and basil leaves, chiffonade (rolled and thinly sliced) –
This flavor-packed, colorful combination works any time of year as a healthy side or salad and is quick and easy to throw together.
Using a julienne or flat blade Swiss peeler makes creating the carrot ribbons a breeze, but if you're really crunched for time, sub a bag of pre-shredded carrots to get a similar effect. If the harissa is a little too hot for your taste buds to handle on its own, try toning it down with a little fresh lemon juice and honey!