Peach and Tomato Panzanella Vinaigrette

Name: Peach And Tomato Panzanella Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 240 ml
Cuisine: Mediterranean
Ingredients: 45 ml Red Wine Vinegar; 22.5 ml Lemon Zest; 60 ml Lemon Juice; 5 ml Shallot; 2.5 ml Dijon Mustard; 1.25 ml Pepper; 120 ml Olive Oil; 2.5 ml Salt

Independent adaptation of a publicly published Karen Akunowicz recipe. Not affiliated with, sponsored by, or endorsed by Karen Akunowicz.

Peach And Tomato from a national-award-winning chef.

Ratio

Red Wine Vinegar 45 mlLemon Zest 23 mlLemon Juice 60 mlShallot 5 mlDijon Mustard 3 mlPepper 1 ml

Ingredients

Red Wine Vinegar — 45 ml
Lemon Zest — 22.5 ml
Lemon Juice — 60 ml
Shallot — 5 ml
Dijon Mustard — 2.5 ml
Pepper — 1.25 ml
Olive Oil — 120 ml
Salt — 2.5 ml

Method

Pour to the lines in order (bottom → top): Red Wine Vinegar, Lemon Zest, Lemon Juice, Shallot, Dijon Mustard, Pepper, Olive Oil, Salt.
Add finishing notes: Pepper, Salt.
Cap the jar and shake until emulsified.

Provenance

Karen Akunowicz works in Italian-American / Boston at Myers + Chang / Fox & the Knife; credentials include James Beard Best Chef: Northeast 2018 (Myers + Chang / Fox & the Knife).

Originally published as Peach and Tomato Panzanella Vinaigrette.

Adapted from a Karen Akunowicz recipe (Karen Akunowicz / Bona Furtuna (peach and tomato panzanella)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Karen Akunowicz / Bona Furtuna (peach and tomato panzanella) (published as “Peach and Tomato Panzanella Vinaigrette”). Full citation lives in Provenance.

Add to a jar