Peach and Feta Panzanella

a fresh and tangy salad when it’s too hot to cook

The first sight of plump peaches at the market is truly something special. It’s a marker that summer is upon us and the abundance of vibrant fruits, vegetables, and herbs is on the horizon.

Summertime cooking for me is all about ease. Simple, fresh, and colorful, I want quick meals that don’t require a ton of time in the kitchen as the day heats up.

For dinner, I try to eat on the deck as much as possible and set the table with my favorite linens, flowers, and a candle or two. It makes the end of the day feel a little more special while watching the sunset through the redwoods.

Panzella is a dish I make throughout the warmer months. It’s light but satisfying and easy to throw together, especially if I already have an herbal dressing prepped. Traditionally, this Tuscan chopped salad is made with stale bread, tomatoes, and onions. But I’m making a variation since the peaches are just starting to come on and pairing it with a bit of briny feta cheese.

Flavorwise, panzanella is bright, juicy, and a perfect excuse to use tons of fresh herbs from your garden or market. I typically toss in whatever herbs are calling to me, like tulsi basil, purple basil, cilantro, mint, or even lemon balm.

I originally made this recipe using the nettle chimichurri I had in the fridge and it added tons of flavor. However, you can whisk up a simple dressing I’ve outlined below, but feel free to make a double or triple batch to last you for a few more salads.

The other trick here is actually tearing the bread to make croutons. The imperfect edges get extra crispy and also help to sop up the juices from the peaches, tomatoes, and dressing. Feel free to season them with any dried herbs you love before popping them in the oven.

And if you happen to have any leftover croutons, store them in an airtight container and you can recreate this salad in no time in the coming days. Whenever I make Panzanella, I tend to enjoy it once a day for a few days because it’s that good.

Make sure to get the freshest peaches and heirloom tomatoes you can find since they’re really the star of the show here. Good olive oil and flake salt are nice additions to finish it off before serving.