Description
A refreshing summer salad that combines juicy peaches and ripe tomatoes with crusty bread for a delightful mix of flavors and textures.
Ingredients
Scale
- 4 cups cubed crusty bread
- 2 cups ripe tomatoes, chopped
- 2 ripe peaches, pitted and sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the cubed bread on a baking sheet and drizzle with olive oil. Toss to coat and bake for 10-15 minutes or until golden brown.
- In a large bowl, combine the chopped tomatoes, sliced peaches, red onion, and torn basil leaves.
- In a separate small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Add the toasted bread to the bowl with the tomatoes and peaches. Drizzle with the dressing and toss gently to combine.
- Let the salad sit for 10 minutes before serving to allow the flavors to meld.
- Prep Time: 10
- Cook Time: 15
- Category: Salad
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 4
- Protein: 6
- Cholesterol: 0
Keywords: Peach Tomato Panzanella Salad, summer salad, vegetarian salad, fresh salad recipe, panzanella recipe