The 20th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Tomato and Peach Panzanella, it can be found on page 99.
Ingredients: baguette, olive oil, salt, ground pepper, tomatoes, peaches, lemon, red onion, red wine vinegar, and fresh herbs.
Normally I avoid "wet bread," it’s a texture thing. When I saw this recipe I figured I could make it for Mark and just not put the toasted bread cubes in mine as the rest of the ingredients all sounded delicious. It is definitely tomato an peach season here at the moment. So, that’s what I did, made it all up without the bread croutons and then I thought it looked like it was missing something (because it was, of course), so I tossed the croutons all in and gave it a good stir. Then I quickly pulled out a portion for myself and took a photo before those croutons could get all soaked up, mushy, and wet bread-ish. In that amount of time, the bread didn’t get soggy, so it still retained the crunch of a crouton, which was a nice thing. The combination of peaches and tomatoes is delicious and fresh. I hadn’t had that combination before but I am sure I will use it again. We left out the red onion because we have reached the stage in life where raw onions just don’t particularly add an appealing touch to a recipe. Definitely worthy of a repeat.
To see what others in the group made this week, click here, for the Cook the Book Fridays link. We don't publish recipes from the book here in deference to the author, but the author has been generous and you can find many of them online.