Peach and blackberry panzanella salad

Recipe in collaboration with Science + Fourchette

Preparation time: 25 minutes

Cooking time: 8 minutes

Servings: 6 starter portions

If summer were in a salad, it would surely look like this one! Filled with vibrant colors and delicious taste. What's more, it's the perfect opportunity to showcase our new oil Maison Orphée : The Perfect Oil TM. It's a blend of oils with a nuanced taste, making it very versatile.

The dressing on this salad is one you could make for the rest of your life. Not only does it enhance the taste of the salad, it also works well with vegetables and plant-based or animal proteins. 

INGREDIENTS 

For ultra-crisp pita bites 

• 5 small pitas
• 60 ml (4 tbsp) Maison Orphée's Perfect Oil TM
• A few sprigs of fresh thyme leaves, to taste
• Maison Orphée's Fleur de sel, to taste

For the perfect vinaigrette 

• 125 ml (½ cup) Maison Orphée's Perfect Oil TM
• 30 ml (2 tbsp) Maison Orphée's White Balsamic Vinegar
• 15 mL (1 tbsp) Maison Orphée's Dijon mustard
• 15 ml (1 tbsp.) maple syrup
• 1 ml (¼ tsp.) Maison Orphée's Toasted Sesame Oil
• 1 ml (1/8 to ¼ tsp.) ground white pepper
• 2-3 pinches Maison Orphée's Fleur de sel

For the salad 

• 6 peaches, sliced into quarters
• 1 container 170 g blackberries
• 175 g (1 cup) cherry tomatoes, halved
• 1 container 200 g bocconcini pearls
• Fresh basil, to taste

PREPARATION

For ultra-crisp pita bites

1. Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.
2. On a work surface, place the 5 pitas on top of each other and slice into 1-inch strips, then cut the strips into squares.
3. In a bowl, combine the pita squares, oil, thyme and salt and mix well.
4. Spread pitas on baking sheet. Bake for 7 to 8 minutes until golden brown. Remove from oven and let stand for 1 hour. If necessary, store in an airtight container, away from moisture. 

For the perfect vinaigrette

1. In a bowl, vigorously mix the Perfect Oil TM, white balsamic vinegar and Dijon mustard with a small whisk. Watch the emulsion form before your very eyes! Add the maple syrup, toasted sesame oil, white pepper and fleur de sel, then mix well. Set aside to cool. 

For the salad 

1. Place peach wedges, blackberries, cherry tomatoes, bocconcini and pitas in a large bowl. Add dressing to taste and toss well. Garnish with basil leaves. 

Photo credits Science + Fourchette