Peach Panzanella
This summer peach panzanella salad recipe is a perfect mix of tart, sweet, and savory. It's a delicious bowl of peaches, leftover bread, and tomatoes that is great for snacking on at home or bringing to a party!
Ingredients
- ⅓ stale baguette or ciabatta loaf
- 4 tablespoon olive oil
- 3 small peaches pitted and cubed
- ½ cup cherry tomatoes halved
- 2 tablespoon freshly chopped basil
- ⅛ cup thinly sliced red onion
- 1 ½ tablespoon white balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees
- Cut/tear the loaf into small cubes. Toss together the bread cubes with 2 tablespoon 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.
- Prepare and cut the peaches (small cubes), tomatoes (halved), basil (chopped into ribbons) and red onion (very thinly sliced).
- In a bowl, combine the peaches, tomatoes, basil, red onion. Add 2 tablespoon olive oil and 1 ½ tablespoon white balsamic vinegar. Add salt and pepper to taste.
- Add the bread cubes to the bowl and toss to combine.
Nutrition
Calories: 268kcalCarbohydrates: 31gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 202mgPotassium: 195mgFiber: 2gSugar: 11gVitamin A: 511IUVitamin C: 9mgCalcium: 11mgIron: 1mg
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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