Peach Panzanella Recipes

PEACH PANZANELLA

Steps:

• Place garlic on a cutting board; hit it with the side of a large knife to break it open a bit. Place peaches, onion, and garlic in a large nonreactive bowl. Drizzle oil and vinegar over the fruit mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, for 1 hour or more.
• Place bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes. Remove from heat, rub lightly with garlic if desired; tear bread into bite-size chunks. When ready to serve, add cucumbers, basil, and bread to peaches.
• Toss to coat bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper, and remove garlic clove.

GRILLED PEACH PANZANELLA

Steps:

• Quick-pickle the shallots in a bowl with the cider vinegar and sugar. Destone and slice the peaches.
• Put the peaches in a bowl and toss with 1/2 tbsp olive oil, the chilli flakes, fennel seeds and some seasoning. Heat a griddle pan over a high heat and sear the peaches for 2 mins each side until they have char lines on them. Remove from the heat and allow to cool.
• Pour the vinegar from the shallots into a bowl and whisk together with the remaining olive oil and some seasoning to make a dressing.
• Put the peaches in a salad bowl or sharing platter with the lemon juice, shallots, capers and bread, season well and pour over the dressing. Add the rocket, basil and fennel fronds (if using), and toss thoroughly with your hands to combine.

PEACH PANZANELLA

Steps:

• Make the dressing by whisking the oil, lemon juice and capers together in a small bowl, then set aside.
• Heat oven to 190C/170C fan/gas 5. Scatter the brioche cubes over a baking sheet and bake for 8-10 mins until golden and crispy. Remove from the oven and set aside to cool.
• Arrange the lettuce on a serving platter with the peaches and burrata and season well. To serve, drizzle over the dressing, then scatter over the thyme, basil and croutons.

CHARRED-PEACH PANZANELLA WITH PICKLED PEPPER VINAIGRETTE

Steps:

• Whisk garlic, pickle brine, mustard, and salt in a large bowl to combine. Add tomatoes and pickled peppers and gently toss to combine. Let sit, tossing occasionally, while you cook the bacon, bread, and peaches.
• Arrange bacon in a cold large cast-iron skillet and set over medium heat. Cook, stirring occasionally, until mostly crisp (there can still be a few soft, chewy spots if you're into that sort of thing), about 10 minutes. Transfer bacon to paper towels to drain. Pour bacon fat into a small bowl; set aside. Wipe out skillet.
• Heat 2 Tbsp. reserved bacon fat in same skillet. Working in batches and adding more bacon fat as needed, toast bread until golden (a few char marks are fine), about 2 minutes per side. Transfer to paper towels to drain. Wipe out skillet.
• Heat another 1 Tbsp. bacon fat (if you've run out, use vegetable or olive oil) in same skillet and cook peach halves, cut side down, until lightly charred, about 3 minutes. Transfer to a cutting board; let sit until cool enough to handle. Slice each half in half again or into thirds and add to bowl with tomatoes. Tear toasted bread into 1"-1½" pieces and add to bowl. Add bacon and toss gently to combine and saturate bread with juices collected in bowl.
• Transfer panzanella to a platter or individual bowls to serve.