Peach Panzenella From Q by Equinox

photo by Christine Han


As I was browsing workout classes I stumbled upon “Q”…Equinox’s editorial site! They had some wonderful healthy recipes. This salad caught my attention and had me super inspired! Here is a great way to use up the late in the season peaches and make good on this extended summer!


This antioxidant-rich recipe from Marissa Lippert, R.D. and owner of NYC’s Nourish Kitchen + Table, is an ode to the freshest and most delicious ingredients that the end of summer has to offer.

See the original recipe here

Serves 8-10

Salad Ingredients:
5-6 heirloom tomatoes of various sizes, sliced into wedges
4 peaches, halved
1 small red onion, thinly sliced
3-4 sprigs tarragon
1/3 c. blue cheese or gorgonzola, crumbled
4 pieces of day-old whole wheat sourdough bread, rubbed with garlic

Vinaigrette Ingredients:
1 tsp. Dijon mustard
1½ tbsp. white balsamic or champagne vinegar
4 tbsp. extra virgin olive oil
1½ tbsp. chives, minced
1 garlic clove, minced
salt and cracked pepper to taste
*2-3 tsp. of extra crumbled blue cheese to whisk into dressing if desired

1. Brush the peaches and sourdough bread slices with olive oil and lightly grill for 3 minutes on each side, or until peaches are soft and grill marks appear on bread. Allow to cool and slice peaches into quarters. Cut bread slices into large inch cubes.

2. On a serving platter, arrange tomato slices in a layer, followed by grilled peaches. Sprinkle first with red onion, tarragon and blue cheese, then whole wheat sourdough croutons over top.

3. Whisk together vinaigrette ingredients until well-blended. Lightly drizzle over salad and serve.

Photography by Christine Han