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!
Servings: 4
Calories: 268kcal
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: 268kcal | Carbohydrates: 31g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 202mg | Potassium: 195mg | Fiber: 2g | Sugar: 11g | Vitamin A: 511IU | Vitamin C: 9mg | Calcium: 11mg | Iron: 1mg