Peach Panzanella Salad
This salad transforms a hearty Tuscan salad into a refreshing summertime treat! The juicy and refreshing peach perfectly complements the fresh basil and subtle hint of balsamic vinegar, making a great mix of flavors!
Resourceful cooking! I love a great artisan bread but struggle when it comes to eating the whole loaf. So often I regretfully throw out the back half or scramble try to find ways to repurpose this into anything meaningful (Thanksgiving stuffing just doesn’t come around enough!). This traditional Tuscan salad is loosely defined as using up older bread and fresh vegetables and started as a peasant’s creation to use what was available. Over the years, the definition has progressed with ingredients and sophistication, but going back to the roots of the dish, I love keeping things simplistic and fresh. If possible, an herbed bread or sourdough gives a little extra flavor that I find really stands out!
Sweet as a peach! Especially on a hot summer day, very few things compare to a ripe, juicy, fresh fruit. Peaches are high on my list of treats, and I jumped at the chance to incorporate them here. Using a medley of cherry tomatoes, the sweetness of the peach brought out their tender flavor, making this salad less of a hearty version, which often comes from heirloom tomatoes and balsamic (although that’s fabulous also!). While the balsamic gave undertones of a tanginess, because of the small amount used, the flavor balanced well without being too distinguishable. Don’t skimp on the fresh basil! A unique combination of sweet peach and fresh basil is what makes this salad your new favorite summertime staple!
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Peach Panzanella Salad
Equipment
- Kitchen knife
- Mixing bowl
- Baking sheet
Ingredients
- 3 handfuls Baby Spinach
- 1/4 loaf Artisan Bread
- 2 cup Cherry Tomatoes
- 1/2 sliced Peach
- 1 bunch Fresh Basil
- 1/4 cup Olive Oil
- 2 tsp Balsamic Vinegar
- Salt and Pepper to taste
Instructions
- Preheat oven to 300. Slice or tear the bread into roughly 1 inch cubes (this is great for using up stale bread!). Placing in a large mixing bowl, toss lightly in olive oil and spread out over the baking sheet. Bake for about 10 minutes, tossing throughout to make sure all is evenly cooked.
- While the bread is baking, slice tomatoes, place in the mixing bowl, and toss with olive oil, vinegar, salt and pepper.
- Once bread is dried, add to the tomato mix and coat well.
- Serve over a bed of spinach, topped with sliced peaches and thinly sliced basil leaves. Variation-great with fresh chunks of goat cheese or feta!
