El maridaje: Summer panzanella

Summer panzanella with peaches, apricots and tomatoes

There are films that seem to encapsulate an entire season. In Call Me By Your Name, summer unfolds amongst orchards, endless after-dinner conversations and outdoor memories where ripe fruit forms part of the emotional landscape. This summer panzanella captures that spirit with a simple, vibrant recipe designed for sharing.

Ingredients (serves 2–4)

2 ripe tomatoes

1 peach

3 apricots

A handful of cherries

150 g burrata

2 slices of rustic bread

3–4 cloves of garlic

A handful of fresh basil leaves

Extra virgin olive oil

White wine vinegar or lemon juice

Flaked salt

Freshly ground black pepper

Steps 

1. Cut the bread into irregular pieces and place them on a baking sheet. Drizzle with a generous amount of olive oil, season with salt, and add the lightly crushed garlic cloves. Bake until the bread is golden brown and crispy. If the bread is very dry, you can lightly moisten it with a little water before baking to restore some moisture.

2. Cut the tomatoes, peaches, and apricots into wedges. Pit the cherries and cut them in half. If you like, you can sear the peaches on a hot griddle for a few seconds on each side to bring out their sweetness and add a slight smoky flavor.

3. Toss the fruit and tomatoes with a generous splash of olive oil, a little vinegar, salt, and pepper.

4. Add the toasted bread and let it sit for a couple of minutes so it absorbs some of the dressing without losing its texture.

5. Serve the salad on a platter, place the burrata on top, and finish with fresh basil leaves, a little more olive oil, and flaky salt.