Panzanella with Peaches

Panzanella with Peaches



2 Organic Yellow Peaches, cut around the seed and into bite-sized pieces

2 Organic Tomatoes, de-stemmed and cut into bite-sized pieces

1 eight-ounce container of mozzarella, cut into bite-size pieces

Hand torn pieces of basil to taste

Kosher salt and freshly ground black pepper to taste

Extra Virgin Olive Oil to taste

Red wine vinegar to taste

For the fried bread:

½ loaf of peasant bread with crust removed and hand torn into small pieces

1 bulb of spring garlic, cut in fall and with the green stem removed

2 tbs. of unsalted butter

2 tbs. of Extra Virgin Olive Oil 

2 stems of thyme



In a 9-inch sauté pan, place the olive oil, butter, spring garlic and the thyme and cook at medium heat for ten minutes and allow the garlic and thyme to infuse its flavor to the fat.

Remove the garlic and thyme, place the hand-torn pieces of bread and sauté until the bread is golden brown. Remove from pan and allow it to cool.

In a large mixing bowl, place the peaches, tomatoes, mozzarella, fried bread, and basil. Season, dress and mix gently until it is well incorporated. Serve at once.


Recipe by: Mario Hernandez, Culinary Coordinator, Frog Hollow Farm

Photographed by: Pearl Driver, Marketing Director, Frog Hollow Farm




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