Tomato Peach Panzanella with Prosciutto

by Rebekahcooked up on August 12, 2016

Holy cow, how are we already halfway through August? Summer is so busy. We’ve got barbecues left and right, outdoor adventures on the calendar and even more activities on the weekdays. It’s so much fun, and somehow… I am feeling the most balanced I have for pretty much all year.

Tomato Peach Panzanella | PDXfoodlove

I think one reason might be because of the way we eat during the summer. We gravitate toward simple meals that really show off the season’s produce. Cooking (not to be confused with food preparing) is at a minimum so as not to heat up the kitchen.

Tomato Peach Panzanella | PDXfoodlove

This tomato peach panzanella was the perfect dinner on a hot night. I had a cold sangria, and I had even originally planned to throw some burrata on top of the salad. Apparently I was distracted by the tomatey peachy goodness, because I didn’t even get to the burrata. I took photos immediately and then ate this thing without looking back.

The Bloody Maria


  • 1.5 oz tequila
  • 4 oz Bloody Mary mix
  • .5 oz. lime juice
  • 2 dashes of basil bitters (optional but awesome)


  1. Shake all ingredients in a cocktail shaker full of ice.
  2. Pour into a collins glass full of ice and garnish with whatever you like: I like to keep it simple with lime, but these drinks are famous for crazy garnishes. Other suggestions could be: Cocktail onions, cornichons, bacon, jerky, pickled peppers, you name it.
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