Photo: Victor Protasio“There is no better time to serve this dish than when the sun is shining,” says the chef-owner ofFox & the Knifein BostonKaren Akunowicz’s Peach & Tomato Panzanella Salad½ cup plus 3 to 4 Tbsp. olive oil, divided1 (12-in.) baguette, cut into 1-in. cubes (about 6 cups)1½ tsp. kosher salt, divided3 Tbsp. red-wine vinegar1½ Tbsp. lemon zest plus ¼ cup fresh juice (from 2 lemons)1 tsp. finely minced shallot½ tsp. Dijon mustard¼ tsp. black pepper2 large yellow or white peaches, sliced1 large ripe tomato, cut into wedges1 English cucumber, seeded and sliced½ red onion, thinly sliced20 large basil leaves, coarsely chopped2 Tbsp. chopped fresh thyme leaves1. Heat 3 tablespoons oil in a large skillet over medium-low heat. Add bread cubes and 1 teaspoon salt; cook, tossing often, until nicely browned, about 10 minutes. Add up to 1 more tablespoon oil, if needed.2. Whisk together red-wine vinegar, lemon zest, lemon juice, shallot, mustard, pepper and remaining ½ cup olive oil and ½ teaspoon salt in a small bowl.3. Combine peaches, tomato, cucumber, red onion, basil, thyme and toasted bread cubes in a large bowl. Drizzle with vinai-grette dressing, and gently toss to coat. Serve immediately, or allow salad to stand about 30 minutes for flavors to blend before serving.Serves: 4Active time: 20 minutesTotal time: 20 minutes
Photo: Victor Protasio
“There is no better time to serve this dish than when the sun is shining,” says the chef-owner ofFox & the Knifein BostonKaren Akunowicz’s Peach & Tomato Panzanella Salad½ cup plus 3 to 4 Tbsp. olive oil, divided1 (12-in.) baguette, cut into 1-in. cubes (about 6 cups)1½ tsp. kosher salt, divided3 Tbsp. red-wine vinegar1½ Tbsp. lemon zest plus ¼ cup fresh juice (from 2 lemons)1 tsp. finely minced shallot½ tsp. Dijon mustard¼ tsp. black pepper2 large yellow or white peaches, sliced1 large ripe tomato, cut into wedges1 English cucumber, seeded and sliced½ red onion, thinly sliced20 large basil leaves, coarsely chopped2 Tbsp. chopped fresh thyme leaves1. Heat 3 tablespoons oil in a large skillet over medium-low heat. Add bread cubes and 1 teaspoon salt; cook, tossing often, until nicely browned, about 10 minutes. Add up to 1 more tablespoon oil, if needed.2. Whisk together red-wine vinegar, lemon zest, lemon juice, shallot, mustard, pepper and remaining ½ cup olive oil and ½ teaspoon salt in a small bowl.3. Combine peaches, tomato, cucumber, red onion, basil, thyme and toasted bread cubes in a large bowl. Drizzle with vinai-grette dressing, and gently toss to coat. Serve immediately, or allow salad to stand about 30 minutes for flavors to blend before serving.Serves: 4Active time: 20 minutesTotal time: 20 minutes
“There is no better time to serve this dish than when the sun is shining,” says the chef-owner ofFox & the Knifein Boston
Karen Akunowicz’s Peach & Tomato Panzanella Salad
½ cup plus 3 to 4 Tbsp. olive oil, divided1 (12-in.) baguette, cut into 1-in. cubes (about 6 cups)1½ tsp. kosher salt, divided3 Tbsp. red-wine vinegar1½ Tbsp. lemon zest plus ¼ cup fresh juice (from 2 lemons)1 tsp. finely minced shallot½ tsp. Dijon mustard¼ tsp. black pepper2 large yellow or white peaches, sliced1 large ripe tomato, cut into wedges1 English cucumber, seeded and sliced½ red onion, thinly sliced20 large basil leaves, coarsely chopped2 Tbsp. chopped fresh thyme leaves
Heat 3 tablespoons oil in a large skillet over medium-low heat. Add bread cubes and 1 teaspoon salt; cook, tossing often, until nicely browned, about 10 minutes. Add up to 1 more tablespoon oil, if needed.
Whisk together red-wine vinegar, lemon zest, lemon juice, shallot, mustard, pepper and remaining ½ cup olive oil and ½ teaspoon salt in a small bowl.
Combine peaches, tomato, cucumber, red onion, basil, thyme and toasted bread cubes in a large bowl. Drizzle with vinai-grette dressing, and gently toss to coat. Serve immediately, or allow salad to stand about 30 minutes for flavors to blend before serving.
Serves: 4Active time: 20 minutesTotal time: 20 minutes
source: people.com
