Panzanella is a
great way to use up
few-days-old bread.
The dried-out
pieces will keep
their texture
(and not get mushy)
but still soak up all
the flavors.HACKfood
food
Grilled Peach
& Tomato
Panzanella
THE EXECUTIVE CHEF OF SOSTA
RESTAURANT IN NEW YORK CITY
SHARES A SUMMERY TWIST ON
THE ITALIAN BREAD SALADALI LARAIA
3 beefsteak tomatoes, each cut
into 8 wedges
11 ⁄ 4 tsp. kosher salt, divided
2 medium peaches, halved
1 medium zucchini, cut in half
lengthwise
1 ⁄ 2 (12-oz.) rustic bread loaf,
cut into 1-in.-thick slices
6 tbsp. olive oil, divided
2 tbsp. balsamic vinegar
1 ⁄ 2 tsp. black pepper
3 tbsp. torn fresh basil
2 oz. pecorino Romano cheese,
shaved (about^1 ⁄ 2 cup)1.Sprinkle tomatoes with^1 ⁄ 2 teaspoon salt,
and place in a strainer set over a bowl to
catch juices. Let stand 15 minutes. Reserve
1 tablespoon tomato juice from bowl;
discard remaining juice.
2.Meanwhile, preheat grill to medium-
high (400° to 450°). Brush peaches,zucchini and bread slices with
3 tablespoons olive oil; sprinkle with(^1) ⁄ 4 teaspoon salt. Grill peaches cut-side
down until grill marks appear, about
3 minutes. Grill zucchini and bread until
grill marks appear, about 2 minutes per
side. Let peaches, zucchini and bread
cool 10 minutes. Tear bread into 1-inch
pieces and cut peaches and zucchini
into 1-inch pieces.
3.Whisk together vinegar, pepper,
reserved tomato juice and remaining
(^1) ⁄ 2 teaspoon salt and 3 tablespoons olive
oil in a small bowl.
4.Combine tomatoes, peaches, zucchini
and bread in a large bowl. Drizzle with
dressing; toss. Let stand 15 minutes. Top
with basil and cheese.
Serves: 4 Active time:20 minutes
Total time:35 minutes
112 By Ana Calderone, Sonal Dutt and Jessica Fecteau Photograph by VICTOR PROTASIO
FOOD STYLIST: TORIE COX; PROP STYLIST: AUDREY DAVIS; INSET: MIKEY POZARIK