A twist on the traditional Italian Bread Salad. The original form uses tomatoes and stale (or toasted) bread. This version adds ripe peaches, basil and mint to the mix. This recipe makes 2 main dish salads or 4 - 6 sides.
Prep Time15 minutesmins
Cook Time15 minutesmins
Macerating Time30 minutesmins
Total Time30 minutesmins
Course: Salad Main Dish
Author: The Wimpy Vegetarian
½red onion,thinly sliced (about 1 cup)
½cupwhite balsamic vinegar,- I used one that's peach flavored
½loaf of ciabatta bread,torn in 1 ½" cubes (about 6 cups)
4ripe peaches,pitted, and sliced ½-inch thick (about 4 cups)
2cupschopped ripe tomatoes
¼cuptorn basil leaves,plus more for serving
¼cuptorn mint leaves,plus more for serving
2handfulsarugula or your favorite lettuce,optional
2tablespoonssherry wine vinegar
8ounceball burrata cheese,
Place the red onion in a small bowl with the vinegar, and macerate for 30 minutes.
In a medium bowl, toss the bread pieces with ¼ cup olive oil, garlic, and salt together to completely coat the bread pieces. Lay out on a baking sheet and broil for 10 minutes until well-browned; turn over and broil for another 5 minutes.
In a large bowl, gently toss together the bread, peaches, tomatoes, basil, mint, and greens (if using).
Whisk together the sherry vinegar with the remaining ¼ cup olive oil. Drizzle over the salad.
Just before serving, add the cheese and a last flourish of mint and basil.
The calories were calculated using VeryWell Fit nutrition calculator, and assumes the recipe makes 2 main dish servings.