Heirloom Tomato & White Peach Panzanella

Panzanella or panmolle is a Tuscan and Umbrian chopped salad of soaked stale bread, fruit and tomatoes that is popular in the summer.

350 g Heirloom Tomatoes (Rinsed and dried) - I used ‘Daniel’s Run Tomatoes’ - found direct or at Torello Farm

2 Each White Peaches

150 g Buffalo Milk Bocconcini Cheese 

100 g Prosciutto di San Daniele

80 g Day Old Bread (Diced into 2 – 3 cm pieces)

1 Each Garlic Clove

30 ml Red Wine Vinegar

50 ml Extra Virgin Olive Oil

Salt

Black Pepper

Fresh Basil

• Start by toasting the bread. Heat a frying pan over medium heat and add a good amount of EVO and a crushed garlic clove, when it starts to sizzle stir in the diced bread. 

• Cook for a few minutes until golden brown and drain well.

• Cut the tomatoes into 3 cm pieces and place into a mixing bowl.

• Cut the peaches in ½ and remove the seed. Cut each half into 6 pieces and add to the tomatoes.

• Tear a few pieces of basil into the bowl, add the toasted bread, season with salt, pepper, red wine vinegar and EVO.

• Place the salad into a serving bowl and arrange pieces of bocconcini cheese around the salad, drape some prosciutto slices over and garnish with fresh basil leaves.

• Serve to share on a Summer’s day!