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Peach Panzanella


Peach Panzanella


Aaron Dyer



Place garlic on a cutting board; hit it with the side of a large knife to break it open a bit. Place peaches, onion, and garlic in a large nonreactive bowl. Drizzle oil and vinegar over the fruit mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, for 1 hour or more.


Place bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes. Remove from heat, rub lightly with garlic if desired; tear bread into bite-size chunks. When ready to serve, add cucumbers, basil, and bread to peaches.


Toss to coat bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper, and remove garlic clove.


  • 3 medium beets (such as a mix of red, yellow, and Chioggia), trimmed, scrubbed, and quartered
  • 3 plums, pitted and cut into wedges
  • 1/2 cup fresh ricotta
  • 3 teaspoons champagne vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 1/4 cup fresh basil leaves