I love me a good panzanella salad. Traditionally made with stale bread and drenched in vinaigrette the tangy/sweet/bready tomato salad is always a delight to eat.
I made my own version with a little Middle Eastern twist (obviously) by adding in the sumac (a reddish-purple Middle Eastern spice that adds lots of tang and lemony flavor to a dish- also amazing with grilled meats) and the pita, these flavors give it such a fun bright makeover…you will see, this salad is badass. The farmers market is booming with tomatoes and peaches- RULE TO FOLLOW- what grows together, stays together- and that is what this dish is all about. The tanginess of the tomatoes and the sweet peaches are a delicious partnership.
- 2 cups tomatoes- I like to get all different sizes and colors
- 1/2 lemons-finely sliced
- 1 handful fresh parlsey
- 1 handful fresh mint
- 1 peach, finely sliced
- 2 pitas-torn into small/medium pieces
- 1 tablespoon sumac (optional)
- 6 tablespoons extra virgin olive oil
- 1/2 lemon- squeezed
- 1 teaspoon honey
- 1 tsp red wine vinegar
- sumac, fresh parsley and mint to garnish
- In a pan heat up 4 tablespoons extra virgin olive oil. Place the pita in and turn to medium low heat. Season with a large pinch of salt and toast until golden and crisp all over, around 10-15 minutes.
- In a large bowl place in the sliced tomatoes, peach, parsley, mint and sliced red onions.
Make the vinaigrette
1. Mix the honey with the lemon juice, red wine vinegar, whisk and slowly drizzle in the olive oil. Season with salt and freshly ground black pepper.
Mix together, sprinkle over more sumac and fresh herbs and serve. Perfect for a bbq, with some grilled fish or for lunch on its own.