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Chef's Quick Tip: Peach panzanella salad

This week, Robin Selden of Marcia Selden Catering shows Tina Redwine how to make some delicious summer-time favorites.

News 12 Staff

Aug 6, 2020, 5:38 PM

Updated 1,414 days ago

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This week, Robin Selden of Marcia Selden Catering shows Tina Redwine how to make some delicious summer-time favorites. 
Peach panzanella salad
Ingredients: 
Croutons
1 loaf Ciabatta or Country French bread, cut (or torn) into 1-inch pieces
Kosher salt
freshly ground pepper
olive oil
Dressing:
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Salad:
4 large ripe peaches, cut into cubes
1 fresh mozzarella, cut into cubed
1 cucumber, seeded & cut into cubes
1 pint grape tomatoes, halved
½ sweet or red onion, sliced
20 basil leaves
12 mint leaves
Method: 
Dressing: Combine ingredients in a small bowl and whisk together to incorporate & emulsify. Set aside.
For the bread: Preheat the oven to 400 degrees F.
Put the cubed bread on a baking sheet, drizzle with oil and season with salt and pepper. Bake until toasted (should be a nice golden brown). Let cool and set aside.
Salad: In a salad bowl combine the peaches, cucumbers, tomatoes and onions. Gently toss. Add the mozzarella. Drizzle the dressing over the top. Toss in the croutons, basil and mint and toss gently to mix thoroughly and coat everything with the dressing.
Season with Kosher salt and freshly ground pepper. Let stand at room temperature for about 15 minutes before serving. Drizzle with extra virgin olive oil & balsamic glaze right before serving.
Contact: 
Robin Selden
info@marciaselden.com
P: 203-353-8000
F: 203-356-1400
65 Research Drive,
Stamford, CT 06906
Photos: Chef's Quick Tips
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