Peach and Tomato Panzanella Vinaigrette

Name: Peach and Tomato Panzanella Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (240 ml)
Cuisine: Mediterranean
Ingredients: 3 tbsp red wine vinegar (45 ml) Red Wine Vinegar; 1 1/2 tbsp lemon zest (22.5 ml) Lemon Zest; 1/4 cup fresh juice (from 2 lemons) (60 ml) Lemon Juice; 1 tsp finely minced shallot (5 ml) Shallot; 1/2 tsp Dijon mustard (2.5 ml) Dijon Mustard; 1/4 tsp black pepper (1.25 ml) Pepper; 1/2 cup olive oil (120 ml) Olive Oil; 1/2 tsp salt (2.5 ml) Salt

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

DRESSING · PEACH-TOMATO PANZANELLA

In the published recipe, this is the dressing for peach and tomato panzanella.

Karen Akunowicz's vinaigrette for peach-tomato panzanella.

On the jar

PEACH AND

Method: shake
Yield: about 1 cup
Ingredients: 8
Jar batch: 1.15× recipe

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Ratio

OLIVE OIL 120 mlLEMON JUICE 60 mlRED WINE VIN 45 ml

Ingredients

Red Wine Vinegar3 tbsp red wine vinegar (45 ml)
Lemon Zest1 1/2 tbsp lemon zest (22.5 ml)
Lemon Juice1/4 cup fresh juice (from 2 lemons) (60 ml)
Shallot1 tsp finely minced shallot (5 ml)
Dijon Mustard1/2 tsp Dijon mustard (2.5 ml)
Pepper1/4 tsp black pepper (1.25 ml)
Olive Oil1/2 cup olive oil (120 ml)
Salt1/2 tsp salt (2.5 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE, RED WINE VIN.
Season to finish: LEMON ZEST (about 2 tsp), SHALLOT (about 1 tsp), PEPPER (about ¼ tsp), SALT (about ½ tsp), DIJON (about ½ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 8 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 1 star · 5 national awards

Peach and Tomato Panzanella VinaigretteNATIONAL AWARD WINNEROn the jar: PEACH AND
Oregano Vinaigrette★ STARRED KITCHENOn the jar: OREGANO
Anchovy VinaigretteNATIONAL AWARD WINNEROn the jar: ANCHOVY
Greek VinaigretteNATIONAL AWARD WINNEROn the jar: GREEK

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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).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.15× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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