Peach and Tomato Panzanella Salad
Cookbook
The Green City Market Cookbook: Great Recipes from Chicago's Award-Winning Farmers Market
Published by Agate Midway
At Purple Asparagus, a nonprofit organization that educates children, families, and the community about healthful, sustainable food, we teach recipes that use produce in unique and inviting ways. Green City Market is often my inspiration for these recipes. In this dish, I combine the best of summer’s fruits—sweet peaches, tart tomatoes, and crunchy cucumbers—in a way that appeals to parents and kids alike. Kids can easily tackle each of the recipe’s steps: mixing the dressing, tearing the bread, cutting the fruit, tearing the basil, and, of course, tossing it all together. It’s a welcome addition to any family table. —Melissa Graham, volunteer
Makes4 to 6 servings
Preparation Time20 min
CostInexpensive
Total Timeunder 1 hour
Make Ahead RecipeYes
Kid FriendlyYes
OccasionCasual Dinner Party, Family Get-together
Recipe CourseAppetizer, Main Course, Side Dish
Dietary ConsiderationHalal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
MealDinner, Lunch
Taste and TextureFruity, Herby, Light
Type of DishSalad
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- ½ teaspoon sea salt
- 3 cups fresh bread cubes (your favorite Green City Market bread, with crust, cut into ½-inch cubes)
- 1 medium cucumber, peeled (if desired) and cut into ½-inch cubes
- 2 cups diced ripe tomatoes, preferably a mix of yellow and red tomatoes
- 1 ripe peach, cut into ½-inch cubes
- ¼ cup packed fresh basil leaves
Instructions
-
In a large serving bowl, whisk together the oil, vinegar, and salt. Add the bread, cucumber, tomatoes, and peach and toss lightly.
-
Tear the basil into small pieces and add it to the salad. Toss again until well combined. Serve immediately.
2014 Chicagos Green City Market Program
