Barbari Bread Panzanella with Peaches and Tomatoes
A summer bread salad made with cubed barbari bread, its crispy crust and airy, chewy interior soaking up a bright red wine vinaigrette alongside juicy tomatoes, ripe peaches, cucumbers and red onion. Simple, seasonal and absolutely the best way to use this bread.
Ingredients
- 4 oz barbari bread about ¼ of a loaf, cut into 1-in cubes
- 2 tbsp extra virgin olive oil plus more
- 2 lb heirloom tomatoes cut into bite sized pieces
- kosher salt
- ½ cup red onion thinly sliced
- 2 persian cucumbers thinly sliced into rounds
- 1 ripe summer peach cut into bite sized pieces
- ¼ cup mint leaves chiffonade
- 3 oz Israeli feta cheese cut into ½-in cubes
- flake salt
Red Wine Viniagrette
- 2 tbsp red wine vinegar
- ½ tsp dijon mustard
- ¼ tsp kosher salt
- ¼ tsp sumac
- ¼ tsp dried mint
- 1 garlic clove grated on a microplane
- ¼ cup extra virgin olive oil
Instructions
- Preheat oven to 425°.
- Toss cubed barbari bread with 2 tbsp olive oil, a pinch of salt and lay flat on a sheet tray. Bake for 7-10 minutes until toasted and crispy.
- Add chopped heirloom tomatoes to a bowl, sprinkle generously with salt, toss and set aside to let their flavor intensify.
- Make vinaigrette by whisking together red wine vinegar, dijon mustard, salt, sumac and dried mint. Continue whisking while drizzling in olive oil.
- In a large serving bowl add in toasted barbari bread, tomatoes, cucumbers, red onion, peaches, and mint. Drizzle with vinaigrette and toss gently. Add feta on top of the salad, sprinkle with flake salt, drizzle with more olive oil and serve immediately.