Peach Panzanella Salad with Honey Cardamom Vinaigrette

Panzanella is an Italian bread salad. Classically it is prepared by dipping day-old, stale Italian bread (waste not, want not) in water, adding fresh chunks of tomatoes, red onion, salt & pepper, torn basil, and toss with a simple olive oil and red wine vinegar dressing. My version uses heirloom grape tomatoes with the addition of fresh summer peaches! Since I didn’t have any leftover crusty bread, I used these dried bread discs called Frezzelle from D’Amato’s, my favorite Chicago bakery. They are specifically for making panzanella, and reminiscent of my childhood!

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Peach Panzanella Salad with Honey Cardamom Vinaigrette

When peaches are in season, this easy Italian bread salad with heirloom tomatoes is perfect for lunch. Use day-old stale Italian bread torn in pieces, or store-bought frezzelles - a round disc of hard bread. If the peaches are firm, trying grilling them first. Dress with a yummy honey-cardamom vinaigrette. Italian summer on a plate!

Course Salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 -6

Author Homemade Italian Cooking with Cara

Ingredients

• 8 oz. Frezzelle or stale Italian bread
• ¼ cup olive oil
• ¼ cup red wine vinegar
• 2 tablespoons honey
• ½ teaspoon ground cardamon
• 2 tablespoons water
• 1 teaspoon Kosher salt
• 1 teaspoon ground black pepper
• 6 oz grape heirloom tomatoes cut in half
• ½ cucumber seeded and diced
• ½ cup sliced red onion rings optional
• 4 large ripe fresh peaches, peeled, sliced (peeling is optional)
• 1 cup fresh basil leaves cut in strips

Instructions

• Break up the frezzelle into bite-size pieces and place in large, shallow bowl.
• Make the dressing by whisking together vinegar, honey, water, cardamon, salt & pepper. Slowly drizzle in the olive oil while whisking at the end.
• Add the tomatoes and cucumbers to the bread. Pour the dressing over the bread and vegetables and toss so each piece of bread is coated.
• Let the bread sit for at least 30 minutes to absorb the dressing and slightly soften.
• If the peaches are soft just add them to the salad. If they are too firm, you can grill them in a drop of olive oil to soften first.
• Add the peaches and torn basil leaves to the salad and toss. Salt and pepper to taste.
• Chill or serve at room temperature.