A plate of tomatoes and peaches might not sound like dinner at first, but hear us out. Throw in some crisped bacon, char those peaches and some bread in the rendered fat, dress the sliced tomatoes in garlicky brine from pickled chiles, and suddenly “salad for dinner” is something we can all get behind. This panzanella riff costs less than $10 and makes the most out of every ingredient that goes into it.
Recipe information
Total Time
50 minutes
Yield
4 Servings
Ingredients
Preparation
Step 1
Whisk 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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Transfer panzanella to a platter or individual bowls to serve.
Recipe notes
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