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    Home / appetizers / Donut Peach Panzanella with Arugula, Ricotta Salata + Tarragon {gluten-free}

    Donut Peach Panzanella with Arugula, Ricotta Salata + Tarragon {gluten-free}

    Published May 23, 2015

    Jump to Recipe Print Recipe

    Toasted gluten-free sourdough cubes become salad with the addition of sliced donut peaches, tarragon, crispy fennel, peppery arugula and a shallot vinaigrette. Adapted from The Easy Vegetarian Kitchen by Erin Alderson.
    delicious Donut Peach Panzanella with Arugula, Ricotta Salata + Tarragon
    Donut peaches are some of the first summer produce to come in each year – for about 5 minutes. I usually manage to catch a few and eat them all up. The tiny peaches are not only adorable, they have a soft floral flavor and are always sweet and juicy. Their short season makes them all the more precious. Usually by the time I've thought up a fun dish in which to feature them, they're gone, but this year I was determined not to let that happen. 
    bowl of peaches
    This salad inspiration comes from Erin's brand-spanking-new book The Easy Vegetarian Kitchen which features 50 classic vegetarian recipes with 4 seasonal variations each. I hung out with Erin while she was working on the book, and I can tell you that the cherry scones have the most dreamy texture I've ever tasted (and I've had my fair share of scones). The zucchini soba salad is TO DIE FOR, and the lasagna stuffed peppers are too. I've been waiting the better part of a year to get these recipes in my hot hands, and I couldn't wait to start cooking my way through it.
    slicing peaches
    Luckily I didn't wait too long, and I caught the little peachy buggers before they disappeared and turned them into this panzanella.

    dressing in bowl
    Panzanella is essentially crouton salad: crusty bread cubes slathered in olive oil and toasted, then tossed with vinaigrette and whatever vegetables you like – classically big fat heirloom tomatoes dripping with juice. The bread soaks in the juices, retaining some of its crispiness against tender tomatoes, and a garlicky vinaigrette sets it all off. Erin offers versions with peas for spring, blistered cherrry tomatoes for summer, roasted beet and apple for fall, and a butternut squash and cornbread option for winter. Yum, yum, yum and yum.
    sourdough cubes
    Sweet peaches make good tomato stand-ins, and I pair them with tarragon, fennel, arugula for kick, and thin slices of ricotta salata. I add shallots to the vinaigrette to up the savory notes, and I use gluten-free sourdough from Bread Srsly, which not only has a great name, but is by far the best white gluten-free bread I've tried, and is made right here in San Francisco. Like hearty wheat loaves, it has big air pockets which makes it ideal for panzanella.

    oil drizzled on salad

    This salad has plenty of good things going on: sweet peaches and crunchy bread cubes, a kicky vinaigrette flecked with shallot and sharpened with lemon and champagne vinegar, herbaceous tarragon and crunchy fennel, and peppery arugula leaves. One recipe makes enough for a light meal for two, or a starter for four to six. I think this would be extra amazing charred on a grill for a summer cook-out.
    salad on dish
    As with all salad recipes, feel free to play fast and loose with the components here. And don't worry if you've missed the donuts – regular peaches or nectarines will work just as well.
    plate of Donut Peach Panzanella with Arugula, Ricotta Salata + Tarragon
    *Congratulations to the winner of The 52 New Foods Challenge Raya Thoma who writes that her favorite new food is "stinging nettles--I tried them in a savory pie with feta cheese and they were delicious." Yes, please! That sounds amazing.* 

    More Salad Recipes:

    • Cucumber Melon Caprese Salad
    • Green, Yellow and Romano Bean Salad with Sweet Corn and Feta
    • Farro and Cucumber Salad with Feta, Dill and Mint
    • Duck Egg Salad with Curry and Dill

    More Peach Recipes:

    • Southern-Style Peach Cobbler with Maple Sugar, Brown Butter and Bourbon {gluten-free}
    • Rosemary Peach Maple Leaf Cocktail
    • Maple Sugar, Bourbon and Brown Butter Peach Crisp
    • Super Seedy Vegan Baked Oatmeal with Peaches and Huckleberries {gluten-free & dairy-free}

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this peach and arugula salad recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

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    Donut Peach Panzanella with Arugula, Ricotta Salata + Tarragon {gluten-free}

    Print Recipe Pin Recipe
    Toasted gluten-free sourdough cubes become salad with the addition of sliced donut peaches, tarragon, crispy fennel, peppery arugula and a shallot vinaigrette.
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total: 25 minutes
    Servings: 4 to 6 as a starter, or 2 as a light meal

    Ingredients

    Bread Cubes:

    • 4 cups cubed GF sourdough bread (200g) (such as Bread Srsly)
    • 1 tablespoon olive oil (15 ml)
    • 1/4 teaspoon fine sea salt
    • 1/4 teaspoon black pepper

    Dressing:

    • 1 1/2 teaspoons minced shallot
    • 2 tablespoons olive oil (30 ml)
    • 1 tablespoon champagne vinegar (15 ml)
    • 1 tablespoon lemon juice (30 ml)
    • 1/4 teaspoon fine sea salt
    • 1/4 teaspoon black pepper

    Salad:

    • 1/2 pound donut peaches (about 6 small), halved, pitted, and cut into large chunks (225g)
    • 1/4 of a large fennel bulb, very thinly sliced, plus a few pretty fronds (about 1/2 cup)
    • 2 cups arugula leaves
    • a large handful tarragon leaves
    • 2 ounces ricotta salata, sliced (56g) (about 1/2 cup)

    Instructions

    Make the bread cubes:

    • Position a rack in the upper third of the oven and preheat to 350ºSpread the bread cubes on a rimmed baking sheet, drizzle with the olive oil and sprinkle with salt and pepper, tossing to coat. Spread the cubes in a single layer and toast until golden on the bottom, 10-15 minutes. Flip the slices over and continue toasting until the bottoms are golden, 5 more minutes.Make the dressing:
    • In a small bowl, stir together the shallot, olive oil, vinegar, lemon juice, salt and pepper.

    Make the salad:

    • In a large bowl or platter, combine the bread cubes, peaches, fennel bulb and fronds, arugula, and tarragon. Drizzle with the dressing and toss gently to coat. Toss in the ricotta salata. Serve soon after assembling while the bread is crisp.

    Notes

    Adapted from The Easy Vegetarian Kitchen by Erin Alderson.
    Feel free to play around with the components here, trading out the bread or peaches for whatever you've got on hand. Feta could stand in for the ricotta salata, melon for the peaches, basil for the tarragon. 
    Nutritional values are based on one of four servings.

    Nutrition

    Calories: 238kcalCarbohydrates: 25gProtein: 6gFat: 13gSaturated Fat: 3gCholesterol: 7mgSodium: 459mgPotassium: 331mgFiber: 2gSugar: 6gVitamin A: 610IUVitamin C: 9.7mgCalcium: 97mgIron: 2.3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Donut Peach Panzanella with Arugula, Ricotta Salata + Tarragon {gluten-free}

    Adapted from The Easy Vegetarian Kitchen by Erin Alderson

    Feel free to play around with the components here, trading out the bread or peaches for whatever you've got on hand. Feta could stand in for the ricotta salata, melon for the peaches, basil for the tarragon. 

    Serves 2 as a light meal, 4-6 as a starter

    Bread Cubes:
    4 cups (200 g) cubed GF sourdough bread (such as Bread Srsly)
    1 tablespoon (15 ml) olive oil
    1/4 teaspoon fine sea salt
    1/4 teaspoon black pepper

    Dressing:
    1 1/2 teaspoons minced shallot
    2 tablespoons (30 ml) olive oil
    1 tablespoon (15 ml) champagne vinegar
    1 tablespoon (30 ml) lemon juice
    1/4 teaspoon fine sea salt
    1/4 teaspoon black pepper

    Salad:
    1/2 pound (225 g) donut peaches (about 6 small), halved, pitted, and cut into large chunks
    1/4 of a large fennel bulb, very thinly sliced (about 1/2 cup), plus a few pretty fronds
    2 cups arugula leaves
    a large handful tarragon leaves
    2 ounces (56 g) ricotta salata, sliced (about 1/2 cup)

    Make the bread cubes:
    Position a rack in the upper third of the oven and preheat to 350ºF. Spread the bread cubes on a rimmed baking sheet, drizzle with the olive oil and sprinkle with salt and pepper, tossing to coat. Spread the cubes in a single layer and toast until golden on the bottom, 10-15 minutes. Flip the slices over and continue toasting until the bottoms are golden, 5 more minutes.Make the dressing:
    In a small bowl, stir together the shallot, olive oil, vinegar, lemon juice, salt and pepper.

    Make the salad:
    In a large bowl or platter, combine the bread cubes, peaches, fennel bulb and fronds, arugula, and tarragon. Drizzle with the dressing and toss gently to coat. Toss in the ricotta salata. Serve soon after assembling while the bread is crisp.
    Donut Peach Panzanella with Arugula, Ricotta Salata + Tarragon on a dish

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    Reader Interactions

    Comments

    1. Katrina @ Warm Vanilla Sugar says

      May 23, 2015 at 10:18 am

      This salad looks lovely. Definitely crushing on that flavour!!

      Reply
      • Alanna says

        May 24, 2015 at 12:52 am

        Thanks Katrina!

        Reply
    2. valentina | sweet kabocha says

      May 23, 2015 at 12:10 pm

      I love donut peaches, can't wait to find them here!
      Btw, the original Italian panzanella is a recycling recipe for stale bread: it's not toasted but soaked for a while in cold water, then dressed with cider and olive oil - plus tomatoes and basil and some other ingredients of choice :)

      Reply
      • Alanna says

        May 24, 2015 at 12:52 am

        I didn't know that about panzanella, fascinating! :)

        Reply
    3. Linda | A La Place Clichy says

      May 23, 2015 at 8:43 pm

      Mmmm I love the combination of peaches and arugula. I can already imagine the flavor!

      Reply
      • Alanna says

        May 24, 2015 at 12:53 am

        Yeah, they're a happy pair. :)

        Reply
    4. Laura (Tutti Dolci) says

      May 24, 2015 at 5:32 am

      I adore donut peaches and panzanella is one of my favorites. This is summer eating at its finest!

      Reply
      • Alanna says

        May 25, 2015 at 7:38 pm

        Thanks Laura!

        Reply
    5. Medeja says

      May 24, 2015 at 9:12 am

      Light and delicious! I would very tempted to throw some chicken in it :D

      Reply
      • Alanna says

        May 25, 2015 at 7:36 pm

        DO IT! ;)

        Reply
    6. Christine // my natural kitchen says

      May 24, 2015 at 4:18 pm

      This combination sounds out of control perfect! I have never had a donut peach which is strange, since my area is known for our gorgeous peaches (which unfortunately won't be available until August!) -- so, I may need to wait a while before I make this, but it's definitely happening when local peaches are in. Erin's book sounds fantastic and all the things you listed are making me so hungry. Beautiful, Alanna! xo

      Reply
      • Alanna says

        May 25, 2015 at 7:36 pm

        Aw, thank you so much dear friend!!

        Reply
    7. Kate Ramos says

      May 24, 2015 at 11:21 pm

      As always these photos are stunning! I'm so jealous that you have access to ANY peaches right now, let alone donut peaches! Yum!

      Reply
      • Alanna says

        May 25, 2015 at 7:36 pm

        Yeah, it was a weirdly early year for everything because of the drought I guess! I'm sure the peaches will be headed your way soon. Thanks for the note Kate!!

        Reply
    8. Erika K says

      May 26, 2015 at 3:31 am

      Ahhh the donut peaches!!! So with you on the oddly short season--why must they leave my life so soon?! Actually, why do they not even enter my life when in Texas?! Travesty. But definitely going to try to make a version of this (perhaps with plain ol' Texas peaches) sometime this summer because bread salad is obviously my favorite kind of salad ;)

      Reply
      • Alanna says

        June 07, 2015 at 8:21 pm

        Bread salad FTW! Texas peaches will ROCK this salad, no doubt about it. <3 <3 <3

        Reply
    9. thejameskitchen says

      May 26, 2015 at 9:59 am

      Mmmh, a really great combination - one that I must try out very, very soon. I stumbled for a moment over donut ... panzanella with arugula etc. and questioned your sanity, then thought you might have found the next big thing but it's the peaches! We know them as vineyard peaches though the donut shape is of course self-explanatory. Duh. Nicole xx

      Reply
      • Alanna says

        June 07, 2015 at 8:21 pm

        Ahahaha! I've totally done that with other donut peach recipes, too. Vineyard peach is a much classier name. :)

        Reply
    10. Lynsey Walker says

      May 27, 2015 at 12:45 am

      the shot of that oil dripping - that is the stuff of food dreams!!

      Reply
      • Alanna says

        June 07, 2015 at 8:20 pm

        Awwwww thank you!!

        Reply
    11. Shikha @ Shikha la mode says

      May 27, 2015 at 6:19 am

      I actually love crusty bread + olive oil - great combo!

      Reply
      • Alanna says

        June 07, 2015 at 8:19 pm

        :)

        Reply
    12. vegashungrygirl says

      May 27, 2015 at 8:40 pm

      This sound amazing! I love salads with all kinds of things going on! makes my taste buds happy! I really like Erin's idea of taking one recipe and adapting it to fit all four seasons so clever ;)

      Reply
      • Alanna says

        June 07, 2015 at 8:19 pm

        Haha, thanks! I couldn't agree more. :)

        Reply
    13. serwis says

      May 29, 2015 at 12:07 pm

      That is delicious and beautiful :)

      Reply
      • Alanna says

        June 07, 2015 at 8:19 pm

        Thank you!

        Reply
    14. Traci | Vanilla And Bean says

      May 29, 2015 at 12:48 pm

      Last week I spied doughnut peaches at the co-op, and walked right on by as if in a dream or something. After-all, it is May and I've not even had a cherry! I think i'll pick a few up next time I'm there - if they are still available! Beautiful, delicious and inspiring post, Alanna! Thank you!

      Reply
      • Alanna says

        June 07, 2015 at 8:18 pm

        Aw, thank you Traci! You are the sweetest.

        Reply
    15. cynthia says

      June 07, 2015 at 3:36 am

      Oh my gosh this salad! I'm in love with every single thing on this plate -- it is sheer perfection and so perfect for summer. And your photos, as always, are so stunning. Love this, Alanna!

      Reply
      • Alanna says

        June 07, 2015 at 8:18 pm

        You are too sweet Ms. Cynthia! I love everything you do too. Someday I hope we'll meet and have the most epic picnic. <3

        Reply

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