The heat is getting to me, I think. Since I returned from my solo trip through New England, I have barely wanted to cook. It’s just too hot to think about standing at the stove in the late part of the day. Usually in summer, we at least enjoy firing up the grill for a backyard barbecue, but with it being 97° F in the shade at dinner time, the idea of the grill feels even more oppressive than turning on the stove. I only want cool foods, and it better not take long to prepare. Thank goodness for ripe summer tomatoes and sweet southern peaches! 

There’s a saying out there in foodie land that “if it grows together, it goes together,” and I’m not claiming that peaches and tomatoes are good companions in the garden— how could they be, with peaches growing on trees and all— but I do know that they’re both coming ripe right about now, and I may be onto something with this fresh, light (and did I mention easy?) summer salad.

Panzanella, in case you have never had the pleasure, is a rustic dish of Tuscan origin, usually made with ripe, juicy tomatoes, cucumber and other fresh ingredients, along with chunks of day-old bread that soak up the juices. The bread gives the salad body and bulk, and the rest of the ingredients are cool and refreshing when the summer weather is everything but. 

It seems I always have a stale end of bread hanging around the kitchen, and for panzanella, you want the bread to be a “lean” one— that is, not enriched with fats, dairy or sugars. If the bread is soft and pliable, it will quickly turn to mush and you’ll be disappointed in your panzanella. Something like a French baguette or crusty homemade sourdough loaf is perfect because it will generally holds its shape. Whole grain works well, and even seeds on top will work! Tear or cut the bread into small, bite-size chunks, and remove the crust if it seems extra thick or chewy.

Next, prep all the fresh ingredients, cutting each into smallish bites. My personal rule of thumb for salads to break down the ingredients into small enough pieces that I will be able to get a little bit of everything in a single bite, but not so small that it’s hard to spear them with a fork. I only had a slicing cucumber, so I did remove the tough peel and most of the seeds, but with a Persian or English cuke, there’d be no harm in just washing and cutting it up. A quick seasoning with salt and pepper on all of that, and then I’m on to the dressing. 

A classic panzanella would be strictly savory, so a vinaigrette with Italian herbs and garlic would be appropriate. But I wanted a lighter, fruitier touch for this one because of the sweet summer peach, so I started with a citrus-y vinegar from Trader Joe’s and jazzed it up with Dijon, a squeeze of fresh lemon and a generous drizzle of fruity, extra virgin olive oil. Any light, fruity vinegar would work well here, or even a white wine or champagne vinegar. If yours is tart and sharp, give the dressing a little balance with a bit of honey or a few pinches of cane sugar. And don’t forget salt and pepper.

Here comes the best part! Drizzle that dressing all over the salad, and don’t worry if it seems like a lot— the stale bread will slurp it up so it won’t go to waste. Toss gently a few times to fully incorporate the dressing, and allow the panzanella to rest while you set the table. Just for fun, I sprinkled on some feta chunks and fresh, summery basil. Italian parsley would have been just as delicious, or even fresh mint to add another cooling layer.

I served my peach panzanella with petite fillets of halibut. They were super easy to make, seasoned with only salt and pepper and baked in the oven for a mere 15 minutes. Easy, quick and done!

Peach Panzanella

• Servings: About 3
• Prep Time: 20 minutes
• Cook Time: None!
• Difficulty: Easy
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A ripe and juicy summer peach puts a delicious and unexpected twist on a classic panzanella. It's a cool and tasty way to beat the summer heat!

Ingredients

• 3 cups torn sourdough bread (dry or stale)
• 1/2 slicing cucumber, peeled and seeded
• 2 small yellow tomatoes, halved and cut into wedges
• 1 Roma tomato, quartered lengthwise and cut into wedges
• 1 large ripe peach, peeled and pitted then cut into chunks
• 1/4 cup thinly sliced red onion
• 2 oz. real feta, crumbled or cut into cubes
• Small handful of fresh basil, torn or rough-chopped for garnish
• Vinaigrette dressing (see below)

The dressing for the panzanella can be made ahead if desired. Choose a vinegar that is light and summery, such as white wine vinegar or something infused with citrus.

Ingredients

• 3 Tbsp. Muscat orange-champagne vinegar (or something fruity and tart)
• 1 tsp. Dijon
• Salt and pepper
• 1/4 cup extra virgin olive oil
• 1 tsp. honey or sugar if vinegar is very tart

Directions

1. Add all salad ingredients except feta and basil to a large bowl, in order, so that bread pieces are on the bottom. Season with salt and pepper and set aside while you make the vinaigrette.
2. Whisk together dressing ingredients. Adjust salt and pepper to taste.
3. Pour dressing all over salad. Toss gently to incorporate, and allow the bread a few minutes to soak up the dressing and juices.
4. Sprinkle with feta and fresh basil. Serve at once.