Bring the fresh and bright flavors of James Beard Award winning chef Karen Akunowicz home with her Peach and Tomato Panzanella Salad. Tossed with her exclusive Bona Furtuna Chef's Blend olive oil, savor the nuance of her culinary finesse with every bite.
PEACH AND TOMATO PANZANELLA
▢ 1/2 Cup, plus 3 to 4 tbsp KA Chef's Blend olive oil, divided
▢ 1 (12-in.) baguette, cut into 1-in. cubes (about 6 cups)
▢ 1 1/2 tsp. kosher salt, divided
▢ 3 tbsp red wine vinegar
▢ 1 1/2 tbsp lemon zest plus 1/4 cup fresh juice (from 2 lemons)
▢ 1 tsp finely minced shallot
▢ 1/2 tsp Dijon mustard
▢ 1/4 tsp black pepper
▢ 2 large yellow or white peaches, sliced
▢ 1 large ripe tomato, cut into wedges
▢ 1 English cucumber, seeded and sliced
▢ 1/2 red onion, thinly sliced
▢ 20 large basil leaves, coarsely chopped
▢ 2 tbsp fresh thyme leaves, chopped
- Heat 3 tablespoons oil in a large skillet over medium-low. 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 vinaigrette dressing, and gently toss to coat. Serve immediately, or allow salad to stand about 30 minutes for flavors to blend before serving.