Description
This Peach Panzanella Salad is a vibrant, summery twist on the classic Italian bread salad, featuring juicy peaches, crunchy bread cubes, fresh greens, and a sweet‑balsamic vinaigrette that brings everything together.
Ingredients
Scale
- 2 ripe peaches, diced
- 2 cups stale sourdough bread cubes
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ¼ cup crumbled feta cheese
- ¼ cup sliced almonds, toasted
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and cracked black pepper to taste
Instructions
- Whisk olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper together in a small bowl until emulsified; set aside.
- Toast the bread cubes in a dry skillet over medium heat until golden, about 5–7 minutes, then cool.
- Dice the peaches into uniform cubes, slice the red onion thinly, and halve the cherry tomatoes.
- Wash and dry the mixed greens; place them in a large bowl.
- Add the toasted bread, peaches, tomatoes, and onions to the greens, pour the vinaigrette over, and toss gently, reserving a splash for later.
- Sprinkle crumbled feta, chopped basil, mint, and toasted almonds on top, then give the salad a final quick toss.
- Serve immediately or chill for 15 minutes; if serving cold, keep dressing separate until just before mixing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian-American