Peach Panzanella Salad with Nduja-Tomato Vinaigrette | CUESA

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Returns March 17, 2022

Peach Panzanella Salad with Nduja-Tomato Vinaigrette


Jason Tuley, Contrada

This recipe was demonstrated for CUESA’s Market to Table program on September 2, 2017.

Serves 4


2 ounces nduja (Calabrian soft salami)
2 medium heirloom tomatoes
1 clove garlic
¼ cup sherry vinegar
1 cup olive oil
Salt and pepper to taste

2 medium peaches
2 small heirloom tomatoes
¼ loaf pain au levain
¼ ounce olive oil
2 ounces Pecorino Toscano
1 bunch Piccolo Fino basil
Sea salt, for garnish
Cracked black pepper, for garnish


To prepare the vinaigrette: Remove the nduja from the casing and heat in a saucepan over medium-high heat until crispy. Once the nduja has cooled a bit, add it to a blender with the 2 tomatoes, garlic, and sherry vinegar. Slowly pour in the olive oil while the blender is running. Blend until emulsified and creamy. Season with salt and pepper.

To prepare the salad: Preheat the oven to 350°F. Cut the peaches and tomatoes into wedges and set aside. Cube the bread and toss it in a bowl with the olive oil. Spread it out on a sheet pan and toast the bread in the oven for 10 minutes. Shave 2 ounces of Pecorino Toscano into a bowl using a vegetable peeler. Pick the leaves of the basil from the stems and tear the pieces in half.

To assemble: Toss the bread, tomatoes, peaches, most of the basil, and the vinaigrette together. Arrange on individual plates or on a platter and top with sea salt, cracked pepper, shaved Pecorino, and the remaining basil.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »