Description
A fresh and vibrant peach panzanella salad.
Ingredients
Scale
- 4 cups cubed crusty bread
- 2 ripe peaches, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Toast the cubed bread until golden brown.
- In a large bowl, combine peaches, tomatoes, 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.
- Let the salad sit for 10 minutes before serving.
Notes
- Use day-old bread for better texture.
- Feel free to add mozzarella or feta for extra flavor.
- This salad is best served fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: peach panzanella salad, summer salad, fresh salad