A Salad of Peach and Panzanella with Rocket and Fennel

A salad of peach and panzanella with rocket (arugula) and fennel is a delightful and refreshing dish that combines the sweetness of ripe peaches with the peppery flavor of arugula and the subtle anise notes of fennel. I’ve seen a number of recipes combining  fruit and bread in salad in many books from Italy and this one is a lovely version. Panzanella is an Italian bread salad that traditionally features stale bread soaked in vinaigrette, along with various fresh vegetables. This salad with Arugula and Fennel offers a wonderful balance of flavors and textures, making it a perfect choice for a summer gathering or a healthy weeknight dinner. 

Serves 4 people: Preparation Time: 20 to 25 minutes; Cooking Time: 25 to 30 minutes

Ingredients

For the Salad

• 4-5 cups of arugula or wild rocket, washed and dried
• 2 ripe peaches, sliced
• 1 small fennel bulb, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh basil leaves, torn

For the Bread

• 4-5 slices of day-old rustic bread (such as ciabatta, sourdough, French stick  or a baguette), cut into cubes
• 3 tablespoons Extra Virgin Olive Oil
• Salt and pepper to taste

For the Vinaigrette

• 1/4 cup Extra Virgin Olive Oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey or maple syrup (adjust to taste)
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Preparation

1. Prepare the Bread:
   • Preheat the oven to 350°F (175°C).
   • Toss the bread cubes with 3 tablespoons of olive oil, salt, and pepper in a bowl.
   • Spread the bread cubes on a baking sheet in a single layer.
   • Bake for about 10-15 minutes, or until the bread is golden and crispy. Keep an eye on them to prevent burning. Once done, set aside to cool.
2. Make the Vinaigrette:
   • In a small bowl, whisk together the olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until well combined. Adjust sweetness and seasoning according to your taste.
3. Assemble the Salad:
   • In a large salad bowl, combine the arugula, sliced peaches, fennel, halved cherry tomatoes, red onion, and torn basil leaves.
4. Add the Bread and Dressing:
   • Gently toss in the toasted bread cubes with the salad ingredients.
   • Drizzle the vinaigrette over the salad and toss to evenly coat everything. Be mindful not to overdress; you can add more dressing as needed.
5. Serving suggestions:
   • Divide the peach and panzanella salad among 4 plates.
   • Optionally, you can garnish with additional torn basil leaves and a sprinkle of freshly ground black pepper.
   • Serve immediately as a light and refreshing appetizer or a main course.