Description
A vibrant and refreshing peach panzanella salad that combines ripe peaches, crusty bread, and fresh vegetables, perfect for summer gatherings.
Ingredients
- Ripe peaches: 3 medium, pitted and sliced
- Crusty bread: 4 cups, cubed
- Fresh basil: 1 cup, torn into pieces
- Red onion: 1 small, thinly sliced
- Cherry tomatoes: 1 cup, halved
- Mozzarella balls: 1 cup (bocconcini or ciliegine)
- Olive oil: 3 tablespoons
- Balsamic vinegar: 2 tablespoons
- Salt and pepper: to taste
Instructions
- Preheat your oven to 400°F (200°C). Spread the cubed bread on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt. Bake for 10-15 minutes until golden brown and crispy.
- While the bread is baking, slice the red onion thinly and halve the cherry tomatoes. Set aside in a large mixing bowl.
- Slice the ripe peaches into wedges and set aside.
- In the large bowl with the chopped vegetables, add the sliced peaches and torn basil leaves, then toss in the mozzarella balls.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil and balsamic vinegar, seasoning with salt and pepper. Drizzle over the salad and toss gently.
- Let the salad rest for 10-15 minutes to allow flavors to meld.
- Serve at room temperature and enjoy!
Notes
- Use day-old bread for the best texture.
- Choose ripe but firm peaches for optimal flavor.
- Store leftovers in an airtight container, keeping bread separate to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Peach Panzanella Salad, Summer Salad, Italian Salad, Fresh Ingredients