It’s the end of summer, and it seems like every meal revolves around corn and tomatoes. We’re trying to get our fill before the season’s over, and we’ll have to wait for next summer to come around.
I’ve been slicing tomatoes, roasting tomatoes, making tomato tarts, making sauce, and, of course, making Panzanella, or as we call it at my house, Bread Salad. I make this all the time in the summer. I start with the basics: tomatoes, alliums, toasted bread, and vinaigrette and add whatever else is around and matches my mood. Sometimes, I add capers and olives, other times avocados and corn, tailoring the herbs and the dressing match the add-ins.
This week’s recipe for Cook the Book Fridays is yet another variation: Tomato and Peach Panzanella. It’s the same idea of what I usually make with diced peaches added. The peaches gave an extra boost of late summer flavor. Of course, I had to make this without the peaches and just add them to my portion. As you might expect, Howard wasn’t into the fruit in a savory salad thing. I liked the full-blown combination. I won’t make this one again because of Howard’s rules, though I might add lemon zest sometimes. I liked the unexpected brightness it brought to the bowl.