Tomato & Peach Panzanella
Tomatoes and stone fruit are a classic pair. We serve a version of this salad every summer. The acidic and sweet tomatoes and peaches are a perfect balance for the rich and savory burrata and croutons.
Serves 4
INGREDIENTS
For the croutons
4 cups sourdough or ciabatta bread, torn into large bite-sized pieces
2 tablespoons extra virgin olive oil
¼ teaspoon fennel pollen or crushed fennel seeds
For the sumac onions
½ red onion, very thinly sliced
1 teaspoon sumac (see note)
2 teaspoons red wine vinegar
For the salad
1 pound tomatoes
1 pound peaches
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar
To serve
8 ounces burrata
Basil leaves
Flakey sea salt
Sumac
METHOD
Preheat the oven to 400°F with the fan on.
Make the croutons. On a parchment-lined sheet pan, toss the bread pieces with olive oil, fennel seeds, black pepper, and salt. Ensure the bread is well-coated with oil. Bake for 15-20 minutes, until the croutons are golden brown but still soft on the inside. Allow them to cool slightly.
Make the sumac onions. In a small bowl, mix the onions, sumac, vinegar, and a pinch of salt. Set aside.
Season the tomatoes. In a large bowl, toss the tomatoes, peaches, olive oil, red wine vinegar, and a good pinch of salt. Taste for seasoning and adjust. Allow this mixture to sit for at least 10 minutes.
Make the panzanella. Fold the croutons into the tomato mixture. Let it sit for another 10 minutes, stirring occasionally, so the croutons can soak up all the tomato juices.
Plate. Tear the burrata onto your plate and top with the panzanella. Scatter the sumac onions and basil over the top. Finish with a sprinkle of flakey sea salt and a little more sumac.
Note: Sumac is a deep crimson spice with a tart, almost lemony flavor. It’s popular in Levantine, North African, and Mediterranean cuisines. We use it to finish all sorts of meats, vegetables, and salads with a bright pop of color and flavor. If you can’t find it, substitute lemon zest.
FURTHER READING
