July 7, 2015

In the Kitchen: Caprese Panzanella Salad

My husband was originally skeptical of this salad. "Peaches in a savory salad," he asked worrisomely. Thankfully he let me try it, and asked we have it again two days later. I find that peaches and tomatoes have a similar texture and flavor. In the summer when they are both ripe and delicious you cannot go wrong with pairing them together. This salad combines two of my favorite summer meals: caprese and panzanella salads. If you can always omit the peaches for more classic approach, but if you have some on hand please give them a try. 

Caprese Panzanella Salad

2 tomatoes
2 peaches
1/2 loaf french bread
3/4 cup torn fresh mozzarella
1 garlic clove
1 tablespoon red wine vinegar
Juice of 1 lemon
1/4 cup + 1 tablespoon olive oil
1/4 cup chiffonade basil leaves
1 tablespoon mined mint leaves

Preheat oven to 375 degrees. Tear french bread into medium sized pieces and place on a rimmed baking sheet. Toss with 1 tablespoon olive oil, salt, and pepper until every piece is lightly coated. Toast for 10 - 15 minutes until bread is slightly browned.

Remove the core from the tomatoes and cut into wedges. Place tomatoes in a medium sized bowl and toss with 1/2 teaspoon of salt. Allow tomatoes to sit for 15 minutes, this will help remove any excess liquid so the salad does not become soggy. Drain off excess liquid once finished.

Remove pits from peaches and cut into wedges. Place in same bowl as tomatoes. Add torn mozzarella, bread, and herbs.

Whisk together garlic, red wine vinegar, lemon juice, and olive oil in a small bowl. Pour vinaigrette over salad until just moistened. Garnish with basil leaves and serve immediately.

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