Remember when I made a fresh and spring-y panzanella and I told you about my sheer and ridiculous-silly love for the classic, summertime version? Well, I’ve got a warm weather one here for you with a couple of non-traditional (but incredibly delicious) elements like chopped kale, shaved shallots, peaches and my new fave: white balsamic vinegar. Yum-city for real. It’s the salad you make when you wanna win friends. Or just when you wanna win. Period.
If you want to go full-stop classic on this dish, you can check out my no-fussin’ version on Joanna Goddard’s blog this week. I’ve been reading A Cup of Jo for as long as I’ve known that blogs actually exist I think, so when Shoko asked me to contribute a recipe for Joanna’s “The best ________ you’ll ever have” recipe series, I was pretty floored/so excited to expand even more on my love of panzanella. It’s a two-for-one kind of deal today.
As a first-time addition here, my wonderful friend Joe (check out his website!) has made a really fun video and shot the pictures for this recipe too. We had a great time harvesting the goods, cooking it all up outdoors, enjoying a couple of cold beers and whatnot, so I hope you get the sense of that when you watch. My friends TK and Lesley made an ORIGINAL SONG for it too! Guh, heart is super full just thinking about that. You can listen to it again and again on the Make Haste Soundcloud page right here. So grateful to have such talented and kind friends, seriously. Luckiest gal. When a community of generous creatives comes together, it is the best thing. Super smiles. In addition to that, they produce some pretty stellar individual/other work. You can check out Lesley’s talent on the Bad Passion homepage (also featured on Turntable Kitchen’s April 2012 mix!). TK’s work can be found here: Stone Orchard and on his Bandcamp page.
Happy summer to you all. Make some panzanella and soak up that beautiful sun :)
summer panzanella with peaches and kale
notes: I opt for white balsamic vinegar because it doesn’t impart a dark colour onto the bread. Feel free to use the darker, regular balsamic vinegar if that’s what you have though. The flavour is quite similar.
4-5 cups tore up pieces of bread
2-3 tbsp extra virgin olive oil
salt and pepper
1 big shallot, peeled and thinly sliced
4-5 cups chopped tomatoes
2 peaches, pitted and roughly chopped
2 stalks of kale, stemmed and sliced
2 big sprigs of basil, leaves finely sliced (reserve some whole leaves for garnish if you like)
1/4 cup + 2 tbsp extra virgin olive oil
1/4 cup white balsamic vinegar
salt and pepper
Preheat the oven to 350 degrees F.
Place the tore up bread on a large, parchment lined baking sheet. Drizzle with the olive oil and season with salt and pepper. Toss to coat bread evenly in the oil. Bake for 15 minutes, flipping croutons at the halfway point to promote even browning. Remove from the oven and set aside.
Place the chopped tomatoes, peaches, kale and basil in a large bowl. Drizzle the oil and white balsamic vinegar on top and season the mixture with salt and pepper. Toss to combine. Add the cooled croutons and toss once more.
Let this mixture sit for 10 minutes or so so that the bread can soak up the juiciness from all the veggies and fruit. Serve with a big sprig of basil on top if you like.