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Peach Panzanella Salad

A vibrant summer salad combining juicy peaches, crispy bread, and tangy vinaigrette for a delightful medley of flavors and textures.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces Fresh peaches Use ripe, juicy peaches; nectarines are a great substitute.
  • 4 cups Crusty bread, torn into pieces Stale bread is ideal for this recipe.
  • 1 cup Cherry tomatoes, halved Look for plump, sweet tomatoes.
  • 1/2 medium Red onion, thinly sliced Adds crunch and mild zing.
  • 1/4 cup Fresh basil, torn Can substitute with mint if preferred.
Dressing Ingredients
  • 3 tablespoons Balsamic vinegar Quality balsamic elevates the flavor.
  • 2 tablespoons Olive oil Use extra virgin for the best taste.
  • to taste Salt & pepper Enhances all flavors.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Tear the crusty bread into bite-sized pieces and spread them on a baking sheet.
Toasting the Bread
  1. Drizzle the bread pieces with olive oil and sprinkle with a pinch of salt. Toss to coat and bake for about 10-12 minutes or until golden and crispy. Let them cool slightly.
Combining Ingredients
  1. While the bread is toasting, slice your peaches and halve the cherry tomatoes.
  2. In a large bowl, add the toasted bread, sliced peaches, cherry tomatoes, and red onion. Tear in the basil leaves.
Dressing the Salad
  1. Drizzle with balsamic vinegar and a generous splash of olive oil. Season with salt and pepper to taste.
Finishing Touch
  1. Gently toss everything together until well combined. Let it sit for about 10 minutes to allow the flavors to meld, then enjoy!

Notes

Use leftover bread for this recipe to reduce waste. Let the salad rest for a bit before serving for the best flavor. You can add other summer fruits or nuts and cheese as variations.