This bread salad is bursting with summery flavors: sweet peaches, ripe tomatoes, creamy mozzarella, and fragrant mint and basil—all served with crunchy ciabatta croutons. Panzanella originally comes from Tuscany. It’s usually a simple salad made with tomatoes and stale bread. I like to grill the bread in a griddle pan, to add a smoky dimension to the salad. The bread will soak up some of the lovely dressing, while still retaining a bit of crunch. Slideshow: More Salad Recipes 

Anne Faber

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Credit: © Anne Faber

Recipe Summary

active:
30 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Salad
Dressing

Directions

Instructions Checklist
  • Peel and finely slice the shallots, then put them into a little bowl; add the red wine vinegar and a pinch of salt. Leave this to macerate while preparing the rest.

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  • Cut each peach into 8 slices and put them into a serving bowl.

  • Slice open the bread rolls and brush them with olive oil on each side.

  • Heat a griddle pan until it’s really hot, then grill the oiled ciabatta until charred marks appear on each side. Set aside to cool.

  • Cut the cherry tomatoes in half and add to the bowl with the peaches.

  • Tear the mozzarella into chunks and add to the bowl, together with the mint and basil.

  • Whisk all the salad dressing ingredients together in a little bowl and pour over the salad, together with the shallots and their liquid.

  • Tear the bread into chunks and scatter over the salad, toss the salad, season with salt and pepper, and leave it to soak for 10 minutes before serving.

  • Just before serving, scatter pieces of parma ham over each portion.

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