Description
A vibrant salad celebrating summer with juicy peaches, heirloom tomatoes, and crusty bread.
Ingredients
Scale
- 8 to 10 ounces of sourdough, ciabatta, French bread, or other rustic bread, cut into 1-inch cubes
- 2 medium-large ripe heirloom tomatoes, cut into 1-inch pieces
- 2 large firm-but-ripe peaches, sliced
- 1/2 small red onion, very thinly sliced
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 5 tablespoons good-quality extra virgin olive oil, divided
- 2 tablespoons good-quality balsamic vinegar
- 1/2 cup fresh basil leaves, slivered
Instructions
- Preheat the oven to 350°F (175°C). Spread the bread cubes on a baking sheet, toss with 1 tablespoon of olive oil and ½ teaspoon kosher salt, and bake for about 15 minutes until golden brown and crisp.
- Transfer chopped tomatoes and sliced peaches to a colander over a bowl. Sprinkle with ¼ teaspoon kosher salt, toss gently, and let rest for at least 15 minutes to enhance flavors.
- In a large serving bowl, combine the fruits and their juices, add 2 tablespoons of balsamic vinegar, and whisk in the remaining 4 tablespoons of olive oil. Season the vinaigrette with salt and pepper to taste.
- To the bowl with peaches and tomatoes, add sliced onions and slivered basil. Toss to mix, then add toasted bread cubes and pour over vinaigrette, tossing again to coat.
- Let the salad rest for at least 30 minutes before serving, occasionally tossing and adjusting seasoning.
Notes
Freshness of produce is key for maximizing flavor. Allow the salad to rest to meld the flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Panzanella, Peach Salad, Summer Salad, BBQ Side Dish, Heirloom Tomato, Vegetarian
