Yield 4 servings
This Summer Panzanella Salad is a riot of colors, textures, and flavors, and certainly one of the best ways to illustrate why simple Italian cuisine can be so satisfying.
For the dressing
For the salad
For the dressing: Add the olive oil, vinegar, garlic, and mustard in a large mixing bowl. Whisk and season with salt and pepper. Set aside.
For the salad: Preheat the oven to 400°F (200°C). Spread the bread cubes or torn bread pieces over a baking sheet. Drizzle with the olive oil, then sprinkle with a pinch of flaky sea salt. Bake for about 10 minutes, or until golden and crunchy in spots. Remove from the oven and let cool for 5 to 10 minutes.
Whisk the dressing again, then add the toasted bread. Toss to coat with the dressing. Add the tomatoes, peaches, and chives, and gently toss to combine.
Transfer to a large serving plate. (I like to use a baking sheet lined with parchment paper.) Tear the ball of buffalo mozzarella into bite-size pieces and distribute over the salad. Top with basil leaves and sliced dry salami or prosciutto, if using. Drizzle the salad with a bit more extra-virgin olive oil, then season with flaky sea salt and freshly ground black pepper. Serve and enjoy with a glass of Tuscan rosé or red wine.
Courses Lunch, Dinner
Recipe by Food Nouveau at https://foodnouveau.com/recipes/salads/summer-panzanella-salad/