Peach Panzanella Salad
A delightful take on this Tuscan tradition, a fresh peach transforms a heavy tomato salad into a light summertime favorite!
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!