Last Licks of Summer: Peach Panzanella Salad
I hate to be the one to break it to you but summer is almost over. The upside? Time to start working on that winter body. (Kidding!!)
Panzanella salads are the answer when you've binged just a bit too much over the weekend, but you're not totally ready to throw out that leftover challah. This version, which uses leftover challah for the breadcrumbs and sweet summer peaches and tomatoes, is both sweet and savory, soft and crunchy, and packs a punch of both flavor and texture. You'll recognize the dressing from my Chicken Milanese recipe. This stuff is good on everything. So whip out the last of those summer peaches and tomatoes and prepare to binge, somewhat guilt free.
For the breadcrumbs:
1/2 a loaf of challah (old or stale is perfect)
2 tablespoons olive oil
For the balsamic glaze:
1/4 cup balsamic vinegar
2 tablespoons brown sugar
For the salad:
2 large heirloom tomatoes
3 medium size peaches
1/4 cup microgreens
1/2 tbsp olive oil
Maldon salt to taste (or other seasoning salt)
1. Preheat oven to 450 degrees Fahrenheit
2. Cut Challah in to bite size pieces. Drizzle with olive oil and mix well, making sure all the challah pieces are evenly coated. Place the challah pieces evenly on a baking sheet and bake in a preheat oven until crispy, about 15 minutes.
3. In the meantime, combine balsamic vinegar and brown sugar in a small pot on medium heat, until the sugar is fully dissolved. Once dissolved, raise the heat to medium high and bring the mixture to a boil. Once boiled, lower the heat to medium low and simmer for 15-20 minutes, until the glaze thickens by half. Remove from the heat and allow to cool; the mixture will thicken more as it cools.
3. While the glaze thickens, chop tomatoes in to a large dice and transfer to a bowl. Repeat with the peaches, cutting around the pit. Toss together the tomatoes and peaches and season generously with Maldon Salt. Lastly add in the microgreens.
4. Allow the challah breadcrumbs to cool completely and add them to the salad.
5. Dress with the olive oil and toss to combine, then drizzle the balsamic glaze over the salad.