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–+ servings
Tomato and Peach Panzanella Salad

Tomato and Peach Panzanella Salad for Summer Bliss

A refreshing Tomato and Peach Panzanella Salad that captures the essence of summer with juicy fruits and vibrant flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 0.25 cup extra-virgin olive oil Substitute with avocado oil for a unique twist.
  • 2 tablespoons red wine vinegar White wine vinegar works as a great alternative.
  • 2 cloves garlic Use shallots for a milder taste.
  • 1 teaspoon Dijon mustard Omit if you prefer a simpler flavor.
  • 1 pinch kosher salt Adjust to personal taste.
  • 1 pinch black pepper Adjust to personal taste.
For the Salad
  • 4 cups stale bread cubes Use gluten-free bread for a gluten-free version.
  • 3 cups heirloom, Roma, or cherry tomatoes Seasonal tomatoes are the best choice.
  • 3 pieces ripe peaches Nectarines are a lovely substitute.
  • 2 tablespoons minced chives Red onion can be used for more kick.
  • 3.5 ounces fresh buffalo mozzarella Feel free to omit for a dairy-free option.
  • fresh basil leaves Enhance freshness and aroma.
  • optional toppings (sliced dry salami or torn prosciutto) Skip for a vegetarian or vegan option.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, whisk together ¼ cup of extra-virgin olive oil, 2 tablespoons of red wine vinegar, 2 cloves of minced garlic, 1 teaspoon of Dijon mustard, and a pinch of salt and black pepper. Set aside to meld.
  2. Preheat your oven to 400°F (200°C). Spread 4 cups of stale bread cubes on a baking sheet, drizzle with olive oil, sprinkle with flaky salt, and bake for 10 minutes until golden. Cool for 5-10 minutes.
  3. In the bowl with the dressing, add the cooled toasted bread and toss until coated. Fold in 3 cups of chopped tomatoes and 3 sliced peaches, along with 2 tablespoons of minced chives.
  4. Transfer to a serving platter. Tear fresh buffalo mozzarella over the top and scatter with fresh basil leaves. Optionally add salami or prosciutto. Drizzle with more olive oil and season to taste.
  5. Best served immediately or at room temperature. Pair with wine for a refreshing dining experience.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 200mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 400IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

Fresh ingredients are key; use the ripest tomatoes and peaches. Allow the toasted bread to cool to maintain crunch.

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