Biscuit and Peach Panzanella Salad

What does orange taste like? Sweet, zesty, and happiness to awaken the senses. To savor a bit of orange’s wonderful qualities, try The Taste Curators‘ Biscuit and Peach Panzanella Salad recipe.

The impact of color is so profound that it’s been said that it influences 85% of our purchasing decisions. When you really think about it, this is as true when picking out the freshest bunch of basil as it is when choosing a new hat or new wallpaper. If we open ourselves up to it and acknowledge its power, color makes for impactful experiences. This Biscuit and Peach Panzanella Salad uses an array of colors such as peachy orange, bright purple, and vivid green to bring our senses to life.

Biscuit and Peach Panzanella Salad

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• Author: The Taste Curators

Print Recipe

Description

It’s peach season!

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Ingredients

Scale 1x2x3x

For the dressing:

• 2 1/2 tsp red wine vinegar
• 4 tsp extra-virgin olive oil
• 1/4 tsp salt

For the salad:

• 1/2 English cucumber, peeled, seeded, and thinly sliced
• 1 tsp kosher salt
• 2 ripe peaches, pitted and diced
• 2 cups baby arugula
• 1/2 radicchio, cut into 1-inch pieces
• 1/2 cup torn or chopped basil
• 2 tsp olive oil
• 1 large buttermilk biscuit, cut into 1-inch pieces (about 2 1/2 cups)
• 1/2 cup shredded ricotta salata, plus more to serve

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Instructions

1. For the dressing, in a large salad bowl whisk together the red wine vinegar, olive oil, and salt. Set aside.
2. To make the salad, in a colander combine the sliced cucumbers and 1 teaspoon salt. Toss well to coat. Allow the cucumbers to sit for 5-10 minutes. Firmly squeeze the cucumber to extract any excess liquid. (You can also use a clean dish towel to ring out the excess water.) Add the dry cucumber to the dressing along with the peaches, arugula, radicchio, and basil. Do not toss yet.
3. Heat a medium skillet over medium-high heat.
4. Add the oil to the pan and heat until the oil dances and moves freely in the pan, about another 30 seconds.
5. Add the diced biscuit to the pan and cook stirring and flipping often until the cubes are evenly browned and toasted, about 3 minutes.
6. Remove the biscuit croutons to a plate to cool slightly. Add them to the bowl with the salad and toss gently to coat everything evenly in the dressing.
7. Add the ricotta salata and toss one more time.
8. Taste, think about it, and season with more salt if needed. Serve topped with more cheese if desired.

Recipe courtesy of Lish Steiling, The Taste Curators
Story and Styling by The Taste Curators
Photography by Lauren Volo

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