Peach Panzanella Salad
A refreshing summer salad combining ripe peaches, crunchy cucumbers, and tangy red onions with toasted bread, perfect for any occasion.
Ingrédients
Main Ingredients
- 4 cups cubed crusty bread Use any hearty bread like ciabatta or sourdough.
- 2 pieces ripe peaches, diced Nectarines can be used as a substitute.
- 1 piece cucumber, diced
- 1 piece red onion, thinly sliced Ensure it's sliced thin for better integration.
- 1/4 cup fresh basil leaves, chopped Basil adds a nice aromatic flavor.
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar Can be adjusted for preference.
- to taste salt and pepper Don’t skimp on seasoning.
Instructions
Preparation
- Start by gathering all the ingredients. Wash the peaches, cucumber, and basil. Dice the peaches and cucumber into bite-sized pieces. Slice the red onion thinly.
Cooking
- Preheat the oven to 400°F (200°C). Spread the cubed bread on a baking sheet in a single layer and toast in the oven until golden brown, approximately 10 minutes.
- In a large bowl, combine the diced peaches, cucumber, red onion, and chopped basil, gently tossing them together.
- Once the bread is toasted, add it to the bowl with the fruits and vegetables.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Then pour the dressing over the salad mixture and toss gently to coat.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
Serving
- Serve the Peach Panzanella Salad either warm, at room temperature, or chilled.
Notes
For enhanced flavor, consider adding roasted nuts or cheese. If you have leftovers, store components separately for optimal freshness.