Description
A fresh and summery twist on the classic Italian bread salad, Peach Panzanella combines juicy peaches, ripe tomatoes, crisp cucumbers, and toasted bread with a tangy vinaigrette.
Ingredients
Units
Scale
- 3 ripe peaches, sliced
- 2 cups cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 4 cups crusty bread, cubed
- 2 tbsp olive oil (for toasting bread)
- 1/4 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil (for dressing)
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Spread bread cubes on a baking sheet, drizzle with 2 tbsp olive oil, and toast for 10–12 minutes or until golden and crisp. Let cool.
- In a large bowl, combine sliced peaches, cherry tomatoes, cucumber, and red onion.
- In a small bowl or jar, whisk together 1/4 cup olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
- Add the toasted bread cubes and basil to the salad bowl.
- Pour the dressing over the salad and toss gently until everything is well coated.
- Let the salad sit for 10–15 minutes before serving to allow the bread to soak up the juices.
Notes
- Use day-old or stale bread for the best texture.
- Try heirloom tomatoes for added flavor and color.
- Can be served chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 10g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg