Description
A fresh and vibrant peach panzanella salad.
Ingredients
Scale
- 4 ripe peaches, sliced
- 4 cups stale bread, cubed
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Spread bread cubes on a baking sheet and toast until golden.
- In a large bowl, combine peaches, cucumber, onion, tomatoes, and basil.
- Add the toasted bread to the bowl.
- In a small bowl, whisk together olive oil, vinegar, salt, and pepper.
- Pour dressing over salad and toss gently.
- Let sit for 10 minutes to allow flavors to meld.
- Serve chilled or at room temperature.
Notes
- Use day-old bread for best texture.
- Feel free to add mozzarella or feta for extra flavor.
- Adjust seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: peach panzanella salad, summer salad, fresh salad