Peach Panzanella Salad
Peach panzanella salad is a deliciously fresh way to repurpose leftover stale bread. This summery crowd pleasing recipe will hit you with layers of flavor in every single bite.
Ingredients
Salad
- 4 cups bread, cut into 1-inch cubes
- olive oil
- 2 cups tomatoes, halved or cut into bite size pieces
- 1 cup cucumber, cut into half moons
- 1 peach, sliced & halved
- ½ cup fresh basil, torn
- kosher salt
Dressing
- ½ cup olive oil
- 3 tbsp red wine vinegar or substitute
- 1 tbsp shallot, minced
- 1 clove garlic, minced
- 1 tsp dijon mustard
- salt & pepper, to taste
Instructions
- Preheat your oven to 400°F.
- Cut your bread into 1-inch cubes and toss with olive oil and salt before toasting in the oven for 10 minutes until lightly golden brown.
- Meanwhile cut or halve the tomatoes and gently toss them with about 1/4 tsp of kosher salt. Then transfer them to a colander with a bowl underneath to catch the juices. Set aside.
- Now cut the cucumbers and peach into bite-sized pieces.
- When the bread is done, let it cool on a wire rack for a few minutes. And while it's cooling, make the dressing in the bowl that has the tomato juice. To it add the olive oil, vinegar, dijon mustard, minced garlic and shallot, salt, and pepper. Whisk until combined and set aside.
- To a serving platter, add the chunks of toasted bread, tomatoes, cucumber, peaches, and torn basil leaves Lightly mix the dressing throughout the salad.
- Allow the Panzanella to sit for at least 30 minutes to 1 hour before serving, so the flavors have time to meld and the bread can soak up some of the dressing.
- Top with more fresh basil just before serving.
Notes
No cucumber? - sub another crunchy vegetable like bell pepper or use extra peaches.
No peaches? - use nectarines instead.
No shallots? - you can use red onion or omit completely if you don't like raw onion/shallots
No red wine vinegar? - other vinegars to use: white wine, champagne, or sherry.
Add-ins - sliced bell peppers, olives, capers, chickpeas, dairy free mozzarella cheese or real mozzarella if not dairy-free.