Peach Panzanella with Feta and Sumac Dressing
There is simply nothing better than this summery peach panzanella with feta and sumac dressing. A dreamy sumac balsamic-tomato dressing is tossed over summer ripe peaches and tomatoes, with cucumbers, basil and feta.
Servings: 4
Ingredients
- 4 slices stale/day-old bread of choice cubed (optional to grill your bread, more below)
- 2 yellow peaches cut in wedges
- 4 red heirloom tomatoes cut in wedges
- 2 Persian cucumbers cube in rough rounds
- 8 ounce block feta cheese shaved or sliced, crumbled works too
- Bundle of basil stemmed and torn
- Salt and pepper to taste
- Sumac and extra-virgin olive oil for garnish
For the Sumac Balsamic Dressing
- 1 teaspoon sumac
- 2 tablespoons balsamic vinegar
- 1 teaspoon whole grain mustard
- 1 tablespoon tomato water from the salted heirloom tomatoes
- ¼ cup extra-virgin olive oil
- Black pepper to taste no salt, as the tomato water is already quite salted
Instructions
- Toast or grill your bread. If grilling your bread, place whole slices on the grill, then cube after. If you are making your bread in the oven, cube into bite-sized pieces, toss with olive oil, salt and pepper. And then toast/bake in the oven or on the stovetop till toasty, set aside to cool.
- Prepare your fruit and vegetables. Slice your tomatoes in wedges and add over a colander, with a medium bowl underneath. Add a pinch of salt, and let the moisture go into the bowl underneath for your tomato water, this will be the base for our vinaigrette. Set aside.
- Start by slicing the peach into wedges and round out your cucumbers. Toss in a large bowl until ready to assemble.
- Make the dressing. In the bowl with the tomato water, combine the sumac, balsamic vinegar, grainy mustard, tomato water, and slowly start streaming in your olive oil as you whisk. Whisk together until well combined and emulsified. Season with pepper according to your taste. You don’t have to include salt in here since the tomato water is salty already.
- Assemble. In the large mixing bowl with the peaches and cucumber, add in your tomatoes, basil, thinly sliced feta (or crumbled) as well as your cooled cubed bread. Drizzle in your vinaigrette and gently toss to combine.
- Serve. Transfer to your preferred serving platter and finish off with a little bit more sumac, drizzle of olive oil, and fresh basil leaves.
Nutrition
Calories: 131kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 16mg | Potassium: 52mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.2mg