I’ve always thought of Panzanella as a traditional Italian salad, relying heavily on tomatoes, good bread, and herbs. It’s not something I make often (I should), but have made before. I’m guessing that it’s because eating less bread tends to outweigh avoiding food waste – I probably need to check my priorities and timing.
For this version, Dorie has us toast the bread like croutons. I liked the idea!
My bread wasn’t phenomenal though, and maybe I got it a little too crisp? I don’t know. I’m sure the homemade leftover breads she uses would be better. I can see that a special artisan bread would be great too (rosemary, olives, anyone?).
This gets mixed with the tomatoes and peaches, along with a bit of onion, all chunked up in similar sizes, then tossed with some lemon zest and juice.
I’m thinking that this may be a bit of the departure for me. My fruit and tomatoes were really nice, but maybe some crushed to release more juice would have been better? Finally after sitting for 5-10 minutes, olive oil, some sherry vinegar, salt, pepper and herbs are added. I used purple basil from the garden.
I served mine with a simply-prepared pork chop. The peaches and tomatoes were a nice compliment to the pork, and made for a light side dish.
- I think I’d want better bread (that could be said any day!).
- And maybe my ratios were off.
- I’d like more of the juices from the tomatoes (and peaches).
- I’d like to make a vinaigrette rather than just adding the oil and vinegar.
Mine was missing a little something. All of the individual parts appealed more than the combined dish, though it was tasty, for sure. It was nice to revisit this, and also to think of different combinations that would be interesting in the future.
To see what my fellow bloggers thought about this dish, visit Cook the Book Fridays. We are cooking our way through Dorie Greenspan’s Everyday Dorie. Next up? Chewy Chocolate Chip Cookies!