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Tomato and Peach Panzanella Salad

Tomato and Peach Panzanella Salad: A Colorful Summer Treat

A refreshing Tomato and Peach Panzanella Salad, showcasing vibrant colors and fresh ingredients, perfect for summer mealtime.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • ¼ cup extra-virgin olive oil Adds richness and flavor
  • 2 tablespoons red wine vinegar Contributes acidity
  • 1 clove garlic Minced for depth
  • 1 teaspoon Dijon mustard Adds subtle tang
  • ½ teaspoon kosher salt Enhances overall flavor
  • to taste black pepper Freshly ground
Salad
  • 4 cups stale bread cubes Toast for added texture
  • 2 cups heirloom, Roma, or cherry tomatoes Use fresh tomatoes
  • 2 ripe peaches Adds sweetness
  • ¼ cup chives or red onion For fresh onion flavor
  • 4 ounces Buffalo mozzarella Tear into chunks, optional
  • to taste fresh basil leaves For garnish
  • to taste sliced dry salami or prosciutto Optional savory element
  • to taste additional extra-virgin olive oil For final seasoning
  • to taste flaky sea salt For final seasoning
  • to taste black pepper For final seasoning

Equipment

  • bowl
  • baking sheet
  • Oven

Method
 

Preparation
  1. In a medium bowl, whisk together the dressing ingredients and set aside to meld flavors.
  2. Preheat oven to 400°F (200°C). Spread stale bread cubes on a lined baking sheet, drizzle with olive oil, and bake until golden.
  3. Combine toasted bread cubes with the dressing in a large mixing bowl, then add tomatoes, peaches, and chives (or red onion).
  4. Transfer the salad to a serving platter, top with mozzarella, basil leaves, drizzle with olive oil, and season to taste.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 7gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gCholesterol: 15mgSodium: 400mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 750IUVitamin C: 12mgCalcium: 150mgIron: 1mg

Notes

Best enjoyed fresh; store in the fridge for up to 3 days, but bread may lose crunch.

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