Peach Panzanella Salad
Quick, easy and crazy delicious! Crunchy toasted bread cubes in tangy dressing along with sweet peaches, fresh tomatoes and crunchy cucumber?! You just can't go wrong. This salad is the perfect side for grilled steak, chicken or burgers. Let the summer cookouts begin!
Servings: 6 people
Equipment
- 1 Cutting board and knife *for produce prep
- 1 Large bowl *to mix salad
- Serving bowl or platter *optional
Ingredients
- 2 cups ciabatta bread cubes *or bread of choice
- 2 small peaches *sliced
- 3 small hot house tomatoes on the vine *or tomatoes of choice *sliced
- 8 ounces fresh mozzarella pearls *or a log cut into cubes
- 1 medium English cucumber *sliced into thin half moons
- ¼ small red onion *sliced very thin
- ¼ cup chopped fresh basil leaves
- ¼ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 1 & ½ tablespoons extra virgin olive oil
- 1 & ½ tablespoons white wine vinegar *or red wine vinegar
- 2 tablespoons balsamic glaze *see note below
Optional topping:
- Toasted pine nuts or chopped walnuts
Recipe notes:
Balsamic glaze: Be sure you purchase balsamic glaze not balsamic vinegar. Glaze is sweeter and much stickier!Instructions
- Preheat oven to 350°F.
- Cut bread into one inch cubes. Try to keep them somewhat uniform in size, perfection isn't necessary!2 cups ciabatta bread cubes
- Spread bread cubes on a baking sheet and toast in the oven for about 10 minutes. Once golden, remove and allow to cool fully.
- Add peach slices, tomato slices, cucumber, red onion, mozzarella cheese, fresh basil, salt and pepper to a large mixing bowl.2 small peaches, 3 small hot house tomatoes on the vine, 8 ounces fresh mozzarella pearls, 1 medium English cucumber, ¼ small red onion, ¼ cup chopped fresh basil leaves, ¼ teaspoon sea salt, ¼ teaspoon fresh ground black pepper
- Measure olive oil and vinegar into a separate small bowl or container. Shake or whisk to combine and pour over ingredients.1 & ½ tablespoons extra virgin olive oil, 1 & ½ tablespoons white wine vinegar
- Add cooled, toasted bread cubes to the bowl and mix well to coat everything in dressing.
- Taste test and add more salt or pepper if necessary.
- Transfer salad to a serving bowl or platter. Add balsamic glaze topping and optional pine nuts or walnuts for extra crunch if desired. Enjoy!2 tablespoons balsamic glaze, Toasted pine nuts or chopped walnuts
Storage:
- This salad is best eaten right away to avoid soggy bread. However, you can refrigerate leftovers in an airtight container for 2-3 days.