As tomato & peach season come to a close, we're looking to enjoy them in every way we possibly can! We threw this panzanella together on a team retreat a few weeks ago and, over the course of the afternoon, the four of us managed to devour the entire bowl-- it was that good!
INGREDIENTS
2-3 large tomatoes, we also threw in a few sungolds for good measure
1-2 peaches or nectarines, plums or other stone fruit would also be delicious here
½ red onion, thinly sliced
handful of basil, torn
a few thick slices of sourdough, brushed with oil & lightly toasted or grilled
½ c of mozzarella, torn (any other creamy, soft cheese would be great here, like feta or chevre)
Seed + Mill Spicy Tahini, to taste
Salt & pepper, to taste
STEPS
1. Slice the tomatoes into large wedges and place in a large bowl. If using cherry tomatoes, slice them in half. Slice the peaches into similarly sized wedges, and add to the bowl. Add the onion & torn basil to the tomatoes & peaches.
2. Tear the sourdough into chunks roughly the same size as the tomatoes & peaches, and add to the bowl along with the mozarella. Give everything a good toss, drizzle with as much tahini as you like, season with salt & pepper, and toss again.
3. Enjoy! This salad gets better the longer it sits, as the bread soaks up all the delicious juice from the tomatoes-peach mixture, so we recommend making it an hour or two before serving.