Charred-Peach Panzanella With Pickled Pepper Vinaigrette
Charred-Peach Panzanella With Pickled Pepper Vinaigrette is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Whisk garlic, pickle brine, mustard, and salt in a large bowl to combine.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk garlic, pickle brine, mustard, and salt in a large bowl to combine.
Add tomatoes and pickled peppers and gently toss to combine.
Let sit, tossing occasionally, while you cook the bacon, bread, and peaches.
Arrange bacon in a cold large cast-iron skillet and set over medium heat.
Cook, stirring occasionally, until mostly crisp (there can still be a few soft, chewy spots if you’re into that sort of thing), about 10 minutes.
Transfer bacon to paper towels to drain.
Pour bacon fat into a small bowl; set aside.
Wipe out skillet.
Heat 2 Tbsp. reserved bacon fat in same skillet.
Working in batches and adding more bacon fat as needed, toast bread until golden (a few char marks are fine), about 2 minutes per side.
Transfer to paper towels to drain.
Wipe out skillet.
Heat another 1 Tbsp. bacon fat (if you’ve run out, use vegetable or olive oil) in same skillet and cook peach halves, cut side down, until lightly charred, about 3 minutes.
Transfer to a cutting board; let sit until cool enough to handle.
Slice each half in half again or into thirds and add to bowl with tomatoes.
Tear toasted bread into 1"–1½" pieces and add to bowl.
Add bacon and toss gently to combine and saturate bread with juices collected in bowl.
Transfer panzanella to a platter or individual bowls to serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
