SUMMER PEACH PANZANELLA SALAD
This is not your traditional Tuscan style panzanella salad with tomatoes and soaked stale bread. We made this salad our own and decided to use peaches instead of tomatoes. When peaches are in season they are so juicy and fragrant, dripping with flavor. They bring the perfect sweet and tangy flavors to the salad that pairs so perfectly with the freshly baked bread, red onions and white balsamic dressing.
Servings: 4
Ingredients
- 3 cups of crusty white bread cubed
- 3 peaches thinly sliced
- Fresh lettuce such as romaine red leaf or arugula
- Fresh mozzarella I used mini Boccochini balls or you can use fresh burrata
- Fresh Blueberries
- Handful of red onion thinly sliced
- Handful of salami thinly sliced
- 1 avocado sliced
- Vinaigrette
- ½ cup extra virgin olive oil
- ¼ cup white balsamic vinegar
- 1 tbsp honey
- 1 shallot thinly sliced
- 2 tsp grainy Dijon mustard
- 3 cloves of garlic pressed
- Salt and pepper
Instructions
- Pre heat oven to 350 degrees F
- In a large bowl, toss together the cubed bread, olive oil (enough to coat the bread, do not soak), generous amount of garlic powder, spread onto a baking shee
- Bake for 15 minutes until they are crisp and dry, remove and set aside
- While the croutons are baking, melt a scoop of butter in a large pan over medium heat. Add the sliced peaches and cook until the skin has softened, about 5 minutes. Remove from heat and set aside.
- To make the vinaigrette, add all ingredients to a jar fitted with a lid and shake well (dressing can be stored in refrigerator for 1 week)
- To assemble salad, place torn lettuce, peaches, blueberries, salami, mozzarella, red onion and handful of toasted bread into a large bowl. Drizzle vinaigrette and fresh ground pepper, toss ingredients together until salad is perfectly coated with dressing.
- Plate the salad onto serving plates, garnish with leftover bread cubes (I like to have some bread that is still nice and crunchy on my salad for texture) and avocado slices, serve