Coho Recipes: Late Summer Panzanella – Coho Market
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Coho Recipes: Late Summer Panzanella

Posted by Coho Market on

Here at Coho, we’re regulars at the Farmers’ Markets throughout our city. And it’s not just because many of our amazing members sell their products there. Helping local producers is core to our company’s ethos and pretty much the main reason we exist. Plus, all the impossibly fresh offerings makes supporting local really easy.

Among all the tempting goodies up for grabs at Farmers’ Market stalls, we particularly love picking up a loaf of bread, a basket of juicy peaches, some cherry tomatoes, and a head of greens as our staple items. They’re versatile and perfect for recipes that don’t require a lot of cooking during these warm summer evenings. 

A "Clear Out of the Fridge" Kind of Recipe

Reducing food waste is another value we deeply believe in, and we try to make an effort to use every fruit and vegetable we’ve stocked our fridges with. With this mission in mind, our food content producer and resident chef Taeyoung Chang wanted to share this recipe with our community. It's easy to throw together a Late Summer Panzanella Salad (a.k.a. bread salad), which uses up all those tomatoes and peaches that are going bad, and especially that leftover hunk of two-day-old bread.

Taeyoung also wanted to feature one of our members Luv the Grub, who are creators of sustainable, gourmet chutneys and spreads. They’re also big believers in reducing food waste, and have teamed up with local farmers and markets to use their bumped, bruised, but perfectly good fruits and vegetables in their products.

Pick up a jar of Luv the Grub’s  Spiced Mango Chutney to make this recipe! Every jar contains four to five whole mangoes, sliced almonds, sultana raisins (white, oval and seedless grapes), and just the perfect amount of heat with serrano peppers.

Taeyoung's Late Summer Panzanella Salad Recipe


1-2 people

Panzanella Salad Dressing:

1 tbsp spiced mango chutney
1 tbsp apple cider vinegar (red wine vinegar can be used as a substitute)
2 tbsp neutral oil (but we recommend a high-quality extra virgin olive oil)
2 tsp salt 

Panzanella Salad:

Half a cup of sliced peaches 
5-6 cherry tomatoes 
1-2 cups lettuce / watercress 
2 cups toasted stale bread, torn into half inch pieces

salt and pepper to taste
*for some added zing and colour, feel free to add some finely chopped red onion if you wish!


  1. In a large bowl, combine all of the ingredients for the dressing and whisk to combine. If you’re making a larger portion size, see the important note below. Set the dressing aside, and in the meantime, we’ll start preparing the salad.
  2. Slice up your peaches, cut the cherry tomatoes in half, and break up whatever greens you’d like to use. Taeyoung uses watercress, but lettuce will work perfectly well. To give it a bit of extra authentic Italian flair, feel free to mix in some basil leaves as well! Using a baking sheet, lightly toast the bread in your oven or toaster oven, but keep a close eye on it so it doesn’t get too dark!  In the same large bowl, add all of your salad ingredients, and toss well to combine.
  3. Season with salt and pepper to taste, plate it up and serve!

Important note for larger portions: You’ll want to stream in the oil as you whisk if you’re preparing a larger portion, in order for the dressing to emulsify properly. Otherwise, you might potentially end up with half a cup of chutney and half a cup of oil instead of a fully-integrated salad dressing. You won’t notice this in the single portion though, so this step is only necessary if you’re serving more people. 

Loved this recipe?

Let us know how this recipe turned out on social, tag @cohocommissary on Instagram in your stories when you snap a picture of your beautiful, summer panzanella salad. We’d love to hear from you! 

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