Description
A refreshing peach panzanella salad with ripe peaches and crusty bread.
Ingredients
Scale
- 4 cups cubed crusty bread
- 2 ripe peaches, diced
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the bread cubes on a baking sheet and toast until golden brown, about 10 minutes.
- In a large bowl, combine the peaches, cucumber, red onion, and basil.
- Add the toasted bread to the bowl.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for 10 minutes before serving to allow flavors to meld.
Notes
- Use day-old bread for best results.
- Feel free to add other seasonal vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: peach panzanella salad