Peach and Tomato Panzanella Salad - Farm to Fork with Sharon Profis - America's Heartland

mozzarella cheese

🥗Healthier: tofu

💰Cheaper: feta cheese

Tofu provides a dairy-free option while feta is often less expensive.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar is lighter, while red wine vinegar is usually cheaper.

Slice the day-old bread into pieces, aiming for about 3 cups total.

Place the bread on a baking sheet to dry out without browning.

While the bread is drying, prepare the dressing by slicing 3 shallots thinly using a mandoline.

Heat 1 cup of olive oil in a frying pan over medium-high heat and check if it's ready by adding a sliced shallot.

Once the oil is hot, add the rest of the sliced shallots and cook until golden brown, stirring to prevent burning.

Transfer the crispy shallots to a paper towel to drain and reserve the shallot-flavored oil for the dressing.

In a bowl, combine half a cup of lemon juice, a quarter cup of sherry vinegar, and a tablespoon and a half of balsamic vinegar.

Add honey, salt, and black pepper to the bowl, then slowly drizzle in the shallot oil while whisking to emulsify the dressing.

Toast the bread until dry but not browned, then remove from the oven.

Combine the peaches and heirloom tomatoes in a bowl, adding in the herbs: basil, mint, and chives.

Add half of the prepared dressing to the bowl with the peaches and tomatoes and toss gently.

Let the salad sit for about 10 minutes to allow the bread to soak up the dressing and juices from the fruit.

Add 4 ounces of fresh baby arugula to the salad and toss to coat with the juices.

Top the salad with burrata cheese and sprinkle the crispy shallots on top.

Equipment Needed

Spice Level:

Dietary

Allergens