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Peach & Tomato Panzanella: Amazing Summer Bliss

Peach & Tomato Panzanella
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A vibrant summer salad featuring sweet peaches and juicy tomatoes tossed with crusty bread, creating a delightful sweet and savory panzanella.

Ingredients

Scale
  • 1 pound ripe tomatoes, cut into wedges
  • 2 ripe peaches, pitted and sliced
  • 1/2 red onion, thinly sliced
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 4 cups day-old crusty bread, cubed
  • Optional: crumbled feta or mozzarella cheese

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Toss bread cubes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
  3. Bake for 10-15 minutes, or until lightly golden and toasted.
  4. In a large bowl, combine tomatoes, peaches, red onion, and basil.
  5. In a small bowl, whisk together the remaining olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
  6. Pour the dressing over the tomato and peach mixture and toss gently.
  7. Add the toasted bread cubes to the salad.
  8. Toss gently to combine, ensuring the bread is coated with the dressing and juices.
  9. Serve immediately, or let it sit for 10 minutes for the flavors to meld.
  10. Add optional cheese if desired.

Notes

  • For best results, use ripe, in-season peaches and tomatoes.
  • Day-old bread works best as it will absorb the dressing without becoming too soggy.
  • Adjust the amount of vinegar and olive oil to your preference.

Nutrition

Find it online: https://cookifyme.com/peach-tomato-panzanella-summer-salad/