We made a panzanella last year as well, I think…. nope! We made a beet and kale panzanella way back in 2019! And I can’t believe we haven’t done another since. Bread salad doesn’t sound like something that would be delicious and flexible and fulfilling, but honestly? It is amazing every time and with so many different combos.
This one is championing the flavours of high summer; basil, stone fruit, maybe some corn, lots of fresh tomatoes and beans. A light dressing of olive oil and balsamic is all you need, paired with the juice from the tomatoes and peaches, to create a delicious melange.
We’re getting into the true bounty of the season and it’s such a joy every week to see what our share has in store!
High Summer Panzanella
Ingredients
- 3 diced peaches
- 1 -2 cups cherry tomatoes or 1-2 large tomato diced
- Large handful beans steamed and cut into smaller pieces
- 5-10 leaves basil torn
- 3 slices of bread stale (can toast in oven or toaster)
- 1/2 cup feta
- Olive oil and balsamic to taste
- Coarse salt
- corn (optional)
- cucumber (optional)
- can serve on bed of greens (optional)
Instructions
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steam the beans and cook the corn if you're adding corn
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chop everything up and throw it in a bowl together!
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you can dress the whole thing or each person can create their own mix of olive oil and balsamic and salt etc.