PLAN NO 19

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Tomato and peach panzanella with burrata and sumac red onions

Yield: 4

Overview: make croutons, make sumac onions, cut up some fruit, and toss it together

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Ingredients

For the croutons

• 4 cups sourdough or ciabatta bread, torn into large, bite-size 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 tip)
• 2 teaspoons red wine vinegar

For the salad

• 1 lb tomatoes
• 1 lb peaches
• ¼ cup extra virgin olive oil
• 1 tablespoon red wine vinegar

To serve

• 8 oz burrata
• basil leaves
• flakey sea salt
• sumac

Instructions

1. Preheat the oven. 400°F with the fan on.
2. Make the croutons. On a parchment-lined baking sheet, 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 before mixing with the tomatoes in step 4.
3. Make the sumac onions. In a small bowl, mix together the onions, sumac, vinegar, and a pinch of salt. Set aside.
4. 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.
5. Make the panzanella. Fold the croutons into the tomato mixture. Let it sit for 10 minutes, stirring occasionally, so the croutons can soak up all of the tomato juices.
6. 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.

Tip

Sumac is a deep crimson spice with a tart, almost lemony flavor. It’s popular in Levantine, North African, and Mediterranean cuisines, and we use it to finish all sorts of meats, vegetables, and salads with a pop of color and brightness. If you can’t find it, you can substitute lemon zest.

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