In celebration of the publication of the “Green City Market Cookbook”—and summer in general—we’re featuring this fresh and wonderful recipe from Purple Asparagus.
According to volunteer Melissa Graham, Purple Asparagus is “a nonprofit organization that educates children, families, and the community about healthful, sustainable food.” Green City Market is an inspiration to them as they teach people to cook utilizing fresh local produce in unique and delicious ways.
“In this dish, I combine the best of summer’s fruits—sweet peaches, tart tomatoes, and crunchy cucumbers—in a way that appeals to parents and kids alike,” Graham says. “Kids can easily tackle each of the recipe’s steps: mixing the dressing, tearing the bread, cutting the fruit, tearing the basil, and, of course, tossing it all together. It’s a welcome addition to any family table.”
The cookbook is divided into seasonal chapters and filled with recipes submitted by star chefs like Rick Bayless and Stephanie Izard, as well as GCM purveyors and loyal market customers. The heart of the summer growing season is nearly upon us; get a jumpstart with this tasty dish. Serve it alongside grilled fish or chicken with some corn on the cob—your family will thank you!
Peach and Tomato Panzanella Salad
Serves 4-6
Prep time: 20 minutes
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon sea salt
- 3 cups fresh bread cubes (your favorite bread, with crust, cut into 1/2-inch cubes)
- 1 medium cucumber, peeled (if desired) and cut into 1/2-inch cubes
- 2 cups diced ripe tomatoes, preferably a mix of yellow and red tomatoes
- 1 ripe peach, cut into 1/2-inch cubes
- 1/4 cup packed fresh basil leaves
Directions:
1. In a large serving bowl, whisk together the oil, vinegar, and salt. Add the bread, cucumber, tomatoes, and peach and toss lightly.
2. Tear the basil into small pieces and add it to the salad. Toss again until well combined. Serve immediately.
Photo credit: Chris Cassidy Photography, Inc.
