Tomato and Peach Panzanella | Everyday Dorie

Dorie starts by saying: “panzanella is an Italian salad that has toured the world and picked up ingredients and ingenious additions at every port.” Instead of touring the world, I make stops at the local markets and pick up the seasonal peak tomatoes and fruits. Some glorious peaches and nectarines, together with a loaf of baguette, become the basis of my tomato and peach panzanella.

I adore no-recipe recipes when you just put everything together by look. Make a dressing with spoonfuls of oil and vinegar or lemon juice until they taste balanced. Meanwhile, there are not too many dishes which won’t benefit from the pungency of red onion and a handful of fresh herbs. So there they are — provisions from the pantry and the garden.

I had an internal debate whether I should toast the baguette; why would I do that when I had fresh baguette on hand? But I learn to trust Dorie’s process. Bake the pieces of bread which you drizzle and toss with olive oil and season with salt and pepper. Then bake them in a 350°F oven for 15 to 20 minutes until dry. The resulting crunchy texture creates a much needed counterpoint to the fruits. Invariably, Dorie knows what she is doing!

If you want something more substantial, add some arugula, romaine or kale and turn it into a salad. You can make a light meal out of it. Furthermore, top on my list among the “ingenious additions” is burrata. That’s the ultimate addition to the panzanella — in my book.