Leave it to Jeremy Fox, who did amazing things with vegetarian cuisine at Ubuntu in Napa (and maybe soon at a joint called Smith?), to come up with a different, maybe better, spin on panzanella. I've had the recipe for this peach panzanella tucked away for safe keeping (since 2007!), until some hot weather and good peaches came my way. That was this weekend...it's been a scorcher everywhere. Here in the PNW, we're thanking the weather gods. Across the rest of the country, everyone else is wondering, when will it ever end?!
I think I first had a traditional tomato panzanella at Caffe Centro in San Francisco, just across the street from where I worked. Their version had diced tomato, cucumber and corn with a balsamic dressing. A great summer salad. If the name is anything to go by, it's the stale bread that makes a panzanella. But after having this version, I'd say it's the peaches.
Leave it to Jeremy Fox, who did amazing things with vegetarian cuisine at Ubuntu in Napa (and maybe soon at a joint called Smith?), to come up with a different, maybe better, spin on panzanella. I've had the recipe for this peach panzanella tucked away for safe keeping (since 2007!), until some hot weather and good peaches came my way. That was this weekend...it's been a scorcher everywhere. Here in the PNW, we're thanking the weather gods. Across the rest of the country, everyone else is wondering, when will it ever end?!
I think I first had a traditional tomato panzanella at Caffe Centro in San Francisco, just across the street from where I worked. Their version had diced tomato, cucumber and corn with a balsamic dressing. A great summer salad. If the name is anything to go by, it's the stale bread that makes a panzanella. But after having this version, I'd say it's the peaches.