You have to go where your heart says go, isn't that so...

Happy Earth Day!! (Yes, I realize it was yesterday. Last evening a Florida rain storm took out my Internet. I guess that is what I get for procrastination. Now, you may just be lucky enough to receive two posts today.) Panzenalla, my new obsession. Panzanella or panmolle is a Florentine salad of bread and tomatoes popular in the summer (tomatoes are in season in FL now). It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. It is also popular in other parts of central Italy. Panzanella was based on onions, not tomatoes, until the 20th century. I have been experimenting with different variations of this delicious salad. While at the vegetable market my eyes were drawn to gorgeous fresh peaches. If you cannot find good quality fresh peaches they may be omitted, or you may substitute plums or nectarines (use your imagination I think mango would be excellent here as well, just do not grill it.). I chose to grill the peaches to create a sweeter version of panzenella. This was a huge hit! I grilled some romaine hearts in addition, and it made for a delicious vegetarian lunch, dinner, or side dish.

2 shallots, halved and sliced paper thin

2 to 3 T red wine vinegar

1 1/2 pounds sweet cherry tomatoes, halved (or any tomato that looks good)

6 T extra virgin olive oil

1 garlic clove, sliced paper thin

1 1/2 pounds ripe peaches, cut into sixths

3/4 pound herbed  bread, into 1-inch slices (I used stale foccacia, any hard bread will work)

dash of balsamic vinegar (I used fig infused, but any would work)

1 handful fresh basil leaves

Heat a grill to medium heat. Meanwhile, combine shallots and 2 tablespoons of the vinegar in a small bowl, season with a pinch of salt and a pinch of sugar, stir to combine, and set aside for at least 10 minutes. In a large bowl, combine tomatoes, garlic, and 3 tablespoons of the oil, season with salt, toss to combine, and set aside.

Brush bread on both sides with 1 tablespoon of the remaining oil, place on grill, and cook until charred on both sides, about 5 minutes. Set bread aside to cool slightly. Brush peaches with remaining 1 tablespoon of oil, season with salt, and and grill, cut-side down, until just charred on both sides but still firm, about 3 minutes. Remove from heat and set aside.

When bread is cool enough to handle, cut or tear into bite-sized pieces. Add the shallots and vinegar to the bread and toss to coat. Just before serving, add the tomatoes to the bread mixture, season with salt and freshly ground black pepper, taste, and drizzle with remaining tablespoon of oil or vinegar, as desired. Thinly slice basil and scatter over the top then place salad on a serving plate and reserve any remaining dressing. Add peaches to remaining dressing and gently turn to coat. Top salad with peaches, drizzle balsamic vinegar and serve.

Until tomorrow...Peace.