Charred peach panzanella with pickled pepper vinaigrette recipe

Ingredients for Charred peach panzanella with pickled pepper vinaigrette

• 2 garlic cloves, finely grated

• 120 g sliced hot pickled peppers (such as banana peppers), plus 15 ml pickle brine

• 15 ml stone-ground or whole grain mustard

• 9 g kosher salt

• 675 g plum tomatoes (6–7 medium), sliced 1.25 cm thick

• 170 g thick-cut streaky bacon (about 6 slices), cut into 4 cm pieces

• 280–340 g loaf crusty multigrain bread, sliced 2 cm thick

• 3 large slightly firm peaches (about 570 g), preferably freestone, halved, pitted

How to make Charred peach panzanella with pickled pepper vinaigrette

1. Whisk together the garlic, pickle brine, mustard, and salt in a large bowl until well combined. Add the tomatoes and pickled peppers, then gently toss to combine. Let the mixture sit, tossing occasionally, while you cook the bacon, bread, and peaches.

2. Arrange the bacon in a cold large frying pan and set over medium heat. Cook, stirring occasionally, until mostly crisp, about 10 minutes (a few soft, chewy spots are fine if you prefer). Transfer the bacon to paper towels to drain. Pour the bacon fat into a small bowl and set aside. Wipe out the frying pan.

3. Heat 2 tablespoons of the reserved bacon fat in the same frying pan. Working in batches and adding more bacon fat as needed, toast the bread until golden, about 2 minutes per side (a few char marks are acceptable). Transfer the toasted bread to paper towels to drain. Wipe out the frying pan.

4. Heat another tablespoon of bacon fat in the same frying pan (if you have run out, use vegetable or olive oil) and cook the peach halves, cut side down, until lightly charred, about 3 minutes. Transfer the peaches to a cutting board and let them cool until manageable. Slice each half into quarters or thirds and add them to the bowl with the tomatoes.

5. Tear the toasted bread into 2.5–4 cm pieces and add to the bowl. Add the bacon and toss gently to combine, ensuring the bread absorbs the juices collected in the bowl.

6. Transfer the panzanella to a platter or individual bowls for serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.