Description
A refreshing salad combining stale bread, ripe peaches, and fresh vegetables with a simple vinaigrette.
Ingredients
Scale
- 4 cups day-old crusty bread, torn into 1-inch pieces
- 3 ripe peaches, pitted and sliced
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Toss the bread pieces with 1 tablespoon of olive oil on a baking sheet. Bake at 375°F (190°C) for 10-12 minutes, or until lightly toasted. Set aside to cool.
- In a small bowl, whisk together the remaining 3 tablespoons of olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
- In a large bowl, combine the toasted bread, sliced peaches, diced cucumber, halved tomatoes, and sliced red onion.
- Pour the dressing over the salad ingredients. Toss gently to coat everything evenly.
- Let the salad sit for at least 20 minutes at room temperature so the bread absorbs the dressing.
- Just before serving, stir in the torn basil leaves.
Notes
- Use bread that is slightly stale for the best texture.
- You can grill the peaches briefly before adding them for a smoky flavor.
- Add 4 ounces of fresh mozzarella balls if desired.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Salad
- Method: Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12
- Sodium: 450
- Fat: 18
- Saturated Fat: 2.5
- Unsaturated Fat: 15.5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 4
- Protein: 8
- Cholesterol: 0
Keywords: peach panzanella, bread salad, summer salad, tomato peach salad, Italian bread salad