Summer Peach Panzanella
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ⅓ stale baguette or ciabatta loaf
  • 4 tbsp olive oil
  • 3 small peaches, pitted and cubed
  • ½ cup cherry tomatoes, halved
  • 2 tbsp freshly chopped basil
  • ⅛ cup thinly sliced red onion
  • 1½ tbsp white balsamic vinegar
  • Salt and pepper to taste
  1. Preheat the oven to 425 degrees
  2. Cut/tear the loaf into small cubes. Toss together the bread cubes with 2 tbsp olive oil in a bowl and a light sprinkling of salt and pepper. Spread onto a baking sheet and roast until crisp, about 5-7 minutes.
  3. Prepare and cut the peaches (small cubes), tomatoes (halved), basil (chopped into ribbons) and red onion (very thinly sliced).
  4. In a bowl, combine the peaches, tomatoes, basil, red onion. Add 2 tbsp olive oil and 1½ tbsp white balsamic vinegar. Add salt and pepper to taste.
  5. Add the bread cubes to the bowl and toss to combine.
Recipe by Food Banjo at