Summer Panzanella | CUESA

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Summer Panzanella


Alison Mountford, Square Meals

Serves 6-8


3 large assorted bell peppers, seeded and cut into 1 ½-inch-wide strips
¾ pound gold and green zucchini squash, cut lengthwise into ⅓-inch-thick slices
1 red onion, cut into ¼-inch-thick rounds
3 ripe but firm peaches, pitted and cut into quarters
⅓ cup extra-virgin olive oil, plus more for grilling
Kosher salt and freshly ground pepper, to taste
1 loaf ciabatta bread, some crust trimmed to expose bread, cut crosswise into 1-inch-thick slices
1 garlic clove, cut in half for rubbing on bread
1 pound tomatoes, cored, cut into ¾-inch dice, juices reserved
½ cup chopped fresh Italian parsley
¼ cup coarsely chopped assorted fresh herbs, such as chives, dill, and basil
2 tablespoons red wine vinegar
1 tablespoon grated lemon peel


  1. Prepare barbecue to medium heat. Toss bell peppers, squash, onion, and peaches lightly with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and just beginning to char. Drizzle bread with oil and grill until browned and crisp, turning occasionally, about 4 minutes. Cool slightly. Rub bread with cut sides of garlic. Tear bread into ¾-inch pieces; place in a large bowl. Cut grilled vegetables into 1-inch pieces; add to bread in bowl. Add chopped tomatoes and herbs.
  2. Whisk vinegar and lemon peel in a small bowl to blend. Gradually whisk in ⅓ cup olive oil. Season dressing to taste with salt and pepper. Gently toss salad with dressing. Let stand 20 minutes. Season with salt and pepper. Serve warm to room temperature.



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