Peach Panzanella Salad
September 9, 2023
Peach Panzanella Salad
Ending the season with a peach panzanella salad made with Remy Park (Veggiekinz)!
Ingredients
- 300 g Day-Old Sourdough ciabatta, French bread, or rustic gluten-free bread, torn into 1-inch cubes
- 1 Large Shallot thinly sliced
- 2 Medium-Large Ripe Heirloom Tomatoes cut into 1-inch pieces
- 2 Large, Firm-But-Ripe Peaches sliced
- 1 Lemon juiced
- 5 tbsp High-Quality EVOO
- 3-4 tbsp Strawberry or Champagne Vinegar
- 1/2 tsp Red Chili Flakes
- 1 clove Garlic microplaned
- Sea Salt
- Freshly-Cracked Black Pepper
- 1/2 cup Fresh Basil Leaves chiffonade
- Plant-Based Parmesan shaved, to taste
Instructions
- Thinly slice shallots and place in a bowl of water and ice cubes, making sure the shallot is submerged. Let sit for about 15 minutes. Remove from the water and pat dry with a paper towel.
- Heat 1 tbsp olive oil in a pan and toast bread until golden brown. Season with 1/2 teaspoon kosher salt and set aside.
- In a small bowl, whisk together olive oil, lemon juice, vinegar, red chili flakes, garlic, salt and pepper to taste.
- Add tomatoes, peaches, toasted bread, basil leaves, shallots and dressing in a bowl and toss with your hands to coat evenly. Season to taste and enjoy!
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