Food & Drink

Tomato & Stone Fruit Panzanella

Panzanella, a classic Tuscan bread salad, is an easy and elegant way to put summer’s vibrant mix of heirloom tomatoes on full display. It’s also a wonderful blank canvas for the rest of the season’s bounty, from ripe stone fruits to peppery basil leaves. The Classic 5” Tomato Knife has a nimble, serrated cutting edge with a forked tip to make tomato prep smooth and frictionless. It also doubles as a handy knife for prepping juicy stone fruits like peaches, delicate fresh cheeses like mozzarella, and even small, crusty sourdough loaves without pulling or tearing.This salad is the ultimate simple showstopper for a backyard summer spread.

Ingredients

1 small or 1/2 of a large loaf of crusty sourdough
3 tablespoons extra-virgin olive oil, plus more for serving
Kosher salt and freshly ground black pepper
2 pounds ripe, mixed heirloom tomatoes, of any color, shape, and size
1 large, ripe peach or nectarine
1 (8-ounce) ball of fresh mozzarella cheese
1 tablespoon red wine vinegar
1/2 cup fresh basil leaves

Directions

Preheat the oven to 400°F.

Using the Classic 5” Tomato Knife, or a sharp bread knife such as a Precision Double-Serrated Bread Knife, cut the sourdough into 1-inch pieces. Toss on a large baking sheet with 2 tablespoons of the olive oil and a generous pinch of salt. Bake until golden-brown and fragrant, 8 to 10 minutes. Set aside until cool, about 10 minutes longer — the croutons will continue to crisp up as they do.

Meanwhile, use the Classic 5" Tomato Knife to prep the produce and cheese. Halve or quarter small-to-medium heirloom tomatoes, or slice medium-to-large heirloom tomatoes into 1-inch wedges — add them to a large bowl as you go. Core and slice the peach into 1-inch wedges; add to the bowl with the tomatoes. Slice or tear the fresh mozzarella into 1-inch pieces; add to the bowl, as well. Gently toss everything together with the vinegar, the remaining 1 tablespoon olive oil, and a generous pinch of salt and black pepper.

Add the cooled sourdough croutons to the bowl with the dressed tomatoes. Gently toss to coat. Arrange the panzanella on a large serving platter. Drizzle with a little more olive oil for a glossy, elegant finish. Sprinkle with a pinch of salt. Scatter with the fresh basil leaves. Enjoy right away.