Best Charred Peach Panzanella With Pickled Pepper Vinaigrette Recipes

Panzanella image

Provided by Ina Garten

Time 55m

Yield 12 servings

Number Of Ingredients 16

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Charred Leeks with Quick-Pickled Chiles and Peach Vinaigrette image

Provided by Trisha Yearwood

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

2 large leeks
2 medium peaches, thinly sliced
1 Fresno or serrano chile, thinly sliced
1/2 cup apple cider vinegar
1/4 cup sugar
1 teaspoon mustard seed
2 whole cloves
Kosher salt
1/4 cup extra-virgin olive oil
Juice of 1 lime
1/4 cup fresh mint leaves, torn

Steps:

Split the leeks in half. Run the cut sides under water, fanning the layers to remove any trapped silt or sand. Cut the leek halves into 2-inch pieces. Place the leeks in a colander to dry.
Add the peaches and chiles to a mason jar with a lid. Heat the vinegar, sugar, mustard seed, cloves, 1 teaspoon salt and 1/2 cup water in a small saucepan, stirring, until the sugar is dissolved, 2 to 3 minutes. Pour the vinegar mixture into the jar with the peaches. Leave the jar uncovered to come to room temperature while you cook the leeks.
Heat 2 tablespoons of the olive oil in a heavy-bottomed skillet with a lid over medium-high heat. Add the leeks to the oil cut-side up. Cook until the leeks crisp and char, about 3 minutes. Flip, cover and cook until the leeks brown on the cut sides and begin to soften, about 5 minutes. Remove the leeks to a serving platter.
Measure 2 tablespoons of the pickling liquid into a measuring cup, jar or small bowl. Whisk in the lime juice and remaining 2 tablespoons olive oil.
Spoon a few peaches and chiles over the leeks, then pour over the dressing and sprinkle with mint. Serve immediately.

Peach Panzanella image

Provided by Martha Stewart

Number Of Ingredients 8

1 garlic clove
2 pounds ripe peaches, sliced
1 medium red onion, peeled and thinly sliced
5 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
5 one-inch-thick slices day-old Tuscan-style bread
4 (about 12 ounces) Kirby cucumbers, peeled and sliced
1 cup packed fresh basil leaves

Steps:

Place garlic on a cutting board; hit it with the side of a large knife to break it open a bit. Place peaches, onion, and garlic in a large nonreactive bowl. Drizzle oil and vinegar over the fruit mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, for 1 hour or more.
Place bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes. Remove from heat, rub lightly with garlic if desired; tear bread into bite-size chunks. When ready to serve, add cucumbers, basil, and bread to peaches.
Toss to coat bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper, and remove garlic clove.