Summer Panzanella


For the Salad:

  • 1 small boule, cut into cubes 
  • (6 cups) 
  • 2 zucchini
  • 2 peaches (or other stone fruit) 
  • 1 small red onion 
  • ¼ cup fresh basil leaves 
  • Sea salt 
  • Freshly ground black pepper

For the Vinaigrette: 

  • 1 teaspoon finely minced garlic
  • 1 teaspoon Dijon mustard
  • ½ cup white balsamic vinegar
  • ½ cup extra virgin olive oil
  • 1 ½ teaspoon sea salt
  • ½ teaspoon freshly ground 
  • black pepper


    For the Salad:

    Place the bread cubes in a bowl and cover with filtered water.
    Set aside. Using a mandolin, thinly slice the zucchini and red onion.
    Cut peaches into ½” cubes. 

    Next squeeze any excess water out of the bread and place into a large mixing bowl. Add the zucchini, red onion, peaches and vinaigrette. Toss to coat and season to taste with sea salt and freshly ground black pepper. 

    For the Vinaigrette:

    Place all ingredients in a bowl and whisk to combine.


    Tag our Chef @chefellafreyinger in your creations!

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