Farmer's Market Peach Panzanella Salad

Happy summer! If only we only had this bounty of locally fresh vegetables all year round!  Summer cooking is meant to be light and carefree.  Cooking from an organic farm share every week is amazing this time of year because every ingredient can shine without any props!  In my hometown of Ambler, PA locals have welcomed the new addition of a farmer's market on Saturdays.  Folks that want a one stop shop for everything local and fresh need to visit.  Fresh fruits and veggies, meats, cheeses, baked goods and artisan breads can be found in one parking lot.  As I scoped out the offerings last week in prep for giving a cooking demo this Saturday at the market, I came up with this simple panzanella salad recipe made from ingredients I could purchase from the market vendors.  A panzanella salad is a Tuscan style bread salad traditionally featuring vine ripened tomatoes and day old Italian bread.  It's a more filling salad that easily could incorporate a protein and be a meal in itself.  The beautiful peaches from Frecon Orchards were the inspiration for this easy to make salad. It's very versatile and great for summer entertaining! I paired crisp white peaches with the amazing ciabatta bread from Alice Bakery, creamy chipotle-chili chevre cheese from Apple Tree Goat Dairy, fresh veggies from Clay Brick Farms, and fresh basil from my potted herb garden, it came out super flavorful!  And the beauty was that all the ingredients were purchased in one place, within walking distance of my home, gotta love that!
Hope you enjoy it and if you are in my area, please support this wonderful community happening!

Farmer's Market Peach Panzanella Salad

Serves 6-8

Salad:

3-4 Frecon Farms white peaches, semi-firm, diced or sliced

2 fresh ears of corn from Clay Brick Farms, raw and shucked

1/2 cup thinly sliced sweet red onion from Clay Brick Farms

(see note below about soaking onions)

1/2 cup fresh sweet basil, cut in thin ribbons

1 bag of Clay Brick Farms fresh spring mix, rinsed

1/2 loaf  Alice Bakery ciabatta bread, crust removed, toasted, diced into 1" cubes

1/4 lb. Apple Tree Dairy Chipotle Chili Chevre cheese, crumbled

Dressing:

2T white balsamic vinegar

juice of 1 lemon

2t Dijon mustard

2t agave nectar or sugar

splash of orange juice

4T extra virgin olive oil, additional if needed

salt and fresh cracked pepper to taste

1/2 t ground Chipotle spice (optional)

1 t brown mustard seed spice (optional)

In a small bowl, whisk together the vinegar, lemon juice, mustard, agave, orange juice, scant teaspoon of kosher salt, and other spices.  While whisking, slowly add the olive oil until the vinaigrette is emulsified.

To assemble salad, place the mixed greens in a medium bowl and add enough vinaigrette to lightly moisten, add the rest of the salad ingredients, tossing in bread cubes last. Add the remaining vinaigrette on top and gently toss.  Serve, or allow the salad to sit for about half an hour for the flavors to blend.

** To tame the bite and pungency of raw onions: slice them, then submerge in a bowl of cold water. Let them sit for at least 10 minutes, squeezing them in your hand once or twice, before draining and using them in the recipe.

PROTEIN ADD ON SUGGESTIONS:

Grilled shrimp, chicken, or mild white fish

Grilled flank steak

Cannellini beans