Charred-Peach Panzanella With Pickled Pepper Vinaigrette
A summery twist on classic panzanella salad featuring charred peaches, crispy bacon, and crusty multigrain bread tossed with ripe tomatoes in a tangy pickled pepper vinaigrette. The combination of sweet, salty, and acidic flavors makes this a perfect seasonal main dish salad.
Ingredients
- •2 cloves garlic
- •½ cup sliced hot pickled peppers
- •1 Tbsp stone-ground mustard
- •1½ tsp kosher salt
- •1½ lb plum tomatoes
- •8 oz thick-cut bacon
- •1 loaf crusty multigrain bread
- •3 large peaches
- •freestone
- •halved
- •pitted
Cooking Instructions
- 1.
Whisk garlic, pickle brine, mustard, and salt in a large bowl to combine. Add tomatoes and pickled peppers and gently toss to combine. Let sit, tossing occasionally, while you cook the bacon, bread, and peaches.
10 min
- 2.
Arrange bacon in a cold large cast-iron skillet and set over medium heat. Cook, stirring occasionally, until mostly crisp (there can still be a few soft, chewy spots if you're into that sort of thing), about 10 minutes. Transfer bacon to paper towels to drain. Pour bacon fat into a small bowl; set aside. Wipe out skillet.
10 min
- 3.
Heat 2 Tbsp. reserved bacon fat in same skillet. Working in batches and adding more bacon fat as needed, toast bread until golden (a few char marks are fine), about 2 minutes per side. Transfer to paper towels to drain. Wipe out skillet.
8 min
- 4.
Heat another 1 Tbsp. bacon fat (if you've run out, use vegetable or olive oil) in same skillet and cook peach halves, cut side down, until lightly charred, about 3 minutes. Transfer to a cutting board; let sit until cool enough to handle. Slice each half in half again or into thirds and add to bowl with tomatoes. Tear toasted bread into 1"-11/2" pieces and add to bowl. Add bacon and toss gently to combine and saturate bread with juices collected in bowl.
10 min
- 5.
Transfer panzanella to a platter or individual bowls to serve.
2 min
