Italian Peach Panzanella Bread Salad
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.
Servings: 2 servings
Calories: 815kcal
Ingredients
- ½ red onion, thinly sliced (about 1 cup)
- ½ cup white balsamic vinegar, - I used one that's peach flavored
- ½ loaf of ciabatta bread, torn in 1 ½" cubes (about 6 cups)
- ½ cup extra-virgin olive oil, divided
- 1 teaspoon crushed garlic
- ¼ teaspoon Kosher salt
- 4 ripe peaches, pitted, and sliced ½-inch thick (about 4 cups)
- 2 cups chopped ripe tomatoes
- ¼ cup torn basil leaves, plus more for serving
- ¼ cup torn mint leaves, plus more for serving
- 2 handfuls arugula or your favorite lettuce, optional
- 2 tablespoons sherry wine vinegar
- 8 ounce ball burrata cheese,
Instructions
- 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.
Notes
The calories were calculated using VeryWell Fit nutrition calculator, and assumes the recipe makes 2 main dish servings.
Nutrition
Calories: 815kcal