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Recipe: Lemon Basil and Peach Panzanella

green leafy plants in soil

Lemon Basil and Peach Panzanella

By Lucy Burkhart, Neptune Springs Family Farm

“Panzanella has always been a hit in our family,” says Lacy. “This light, yet filling, dish is delicious after a long, hot day working on our sixth-generation family farm, and ‘Mrs. Burn’s Lemon’ basil has the perfect citrus flavor to add extra depth to it.”

Serves about 4 to 6



  • 1 baguette
  • 3 tablespoon olive oil
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • 3 peaches, sliced
  • 8 ounces cherry-sized tomatoes, halved
  • 8 ounces fresh mozzarella
  • 9 leaves of ‘Mrs. Burn’s Lemon’ basil


  • ⅓ cup olive oil
  • 4 tablespoons red wine vinegar
  • 1 scallion, diced (both green and white parts)
  • ¼teaspoon Kosher salt
  • ¼ teaspoon black pepper


Preheat the oven to 350° F.

Slice the baguette into one-inch cubes. Toss with olive oil, salt, and pepper. Spread seasoned bread cubes onto a baking sheet covered with parchment paper. Bake for 15 minutes. Let cool.

15 minutes before serving, combine toasted bread cubes with the peaches, tomatoes, mozzarella, and basil in a serving dish.

Mix olive oil, red wine vinegar, diced green onion, salt, and pepper in a Mason jar. Screw on the lid. Shake until combined. Pour vinaigrette over salad, and toss. Serve immediately.