Charred Peach Panzanella With Pickled Pepper Vinaigrette Food

CHARRED-PEACH PANZANELLA WITH PICKLED PEPPER VINAIGRETTE

Charred-Peach Panzanella With Pickled Pepper Vinaigrette image

A plate of tomatoes and peaches might not sound like dinner at first but hear us out. Throw in some crisped bacon, char those peaches and some bread in the rendered fat, dress the sliced tomatoes in garlicky brine from pickled chiles, and suddenly "salad for dinner" is something we can all get behind. The whole thing costs less than $10 and makes the most out of every ingredient that goes into it.

Provided by Joe Sevier

Categories Dinner Lunch Peach Bacon Tomato Mustard Hot Pepper Garlic Quick & Easy

Yield 4 Servings

Number Of Ingredients 8

Ingredients

2 garlic cloves, finely grated
½ cup sliced hot pickled peppers (such as banana peppers), plus 1 Tbsp. pickle brine
1 Tbsp. stone-ground or whole grain mustard
1½ tsp. kosher salt
1½ lb. plum tomatoes (6-7 medium), sliced ½" thick
8 oz. thick-cut bacon (about 6 slices), cut into 1½" pieces
1 (10-12-oz.) loaf crusty multigrain bread, sliced ¾" thick
3 large slightly firm peaches (about 1¼ lb.), preferably freestone, halved, pitted

Steps:

Whisk garlic, pickle brine, mustard, and salt in a large bowl to combine. Add tomatoes and pickled peppers and gently toss to combine. Let sit, tossing occasionally, while you cook the bacon, bread, and peaches.
Arrange bacon in a cold large cast-iron skillet and set over medium heat. Cook, stirring occasionally, until mostly crisp (there can still be a few soft, chewy spots if you're into that sort of thing), about 10 minutes. Transfer bacon to paper towels to drain. Pour bacon fat into a small bowl; set aside. Wipe out skillet.
Heat 2 Tbsp. reserved bacon fat in same skillet. Working in batches and adding more bacon fat as needed, toast bread until golden (a few char marks are fine), about 2 minutes per side. Transfer to paper towels to drain. Wipe out skillet.
Heat another 1 Tbsp. bacon fat (if you've run out, use vegetable or olive oil) in same skillet and cook peach halves, cut side down, until lightly charred, about 3 minutes. Transfer to a cutting board; let sit until cool enough to handle. Slice each half in half again or into thirds and add to bowl with tomatoes. Tear toasted bread into 1"-1½" pieces and add to bowl. Add bacon and toss gently to combine and saturate bread with juices collected in bowl.
Transfer panzanella to a platter or individual bowls to serve.

PEACH PANZANELLA

Peach Panzanella image

A simple swap is all it takes to reimagine panzanella. This Italian summer salad usually features cubes of day-old rustic bread and tomatoes, tossed with basil leaves and a simple vinaigrette. But slices of ripe, juicy peaches in place of, or in addition to, the tomatoes bring a different (but entirely welcome) sweetness to the mix.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

1 garlic clove
2 pounds ripe peaches, sliced
1 medium red onion, peeled and thinly sliced
5 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
5 one-inch-thick slices day-old Tuscan-style bread
4 (about 12 ounces) Kirby cucumbers, peeled and sliced
1 cup packed fresh basil leaves

Steps:

Place garlic on a cutting board; hit it with the side of a large knife to break it open a bit. Place peaches, onion, and garlic in a large nonreactive bowl. Drizzle oil and vinegar over the fruit mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, for 1 hour or more.
Place bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes. Remove from heat, rub lightly with garlic if desired; tear bread into bite-size chunks. When ready to serve, add cucumbers, basil, and bread to peaches.
Toss to coat bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper, and remove garlic clove.

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