Description
A refreshing peach panzanella salad that combines ripe peaches with crusty bread and fresh vegetables.
Ingredients
Scale
- 4 ripe peaches, sliced
- 1 loaf of crusty bread, cubed
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the bread cubes with olive oil, salt, and pepper.
- Spread the bread on a baking sheet and toast in the oven for 10-12 minutes.
- In a large bowl, combine the peaches, cucumber, red onion, cherry tomatoes, and basil.
- Add the toasted bread to the bowl.
- Drizzle with balsamic vinegar and toss gently to combine.
- Serve immediately or let it sit for 10 minutes to allow flavors to meld.
Notes
- Use fresh, ripe peaches for the best flavor.
- This salad is best served fresh but can be stored for a short time in the refrigerator.
- Feel free to add other vegetables like bell peppers or zucchini.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Tossing and baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: peach panzanella salad, summer salad, healthy salad