Peach Panzanella Salad

I am so excited to share my very favorite recipe of the summer so far!

Inspired by the bruschetta we made earlier this month, I made this panzanella salad last week using the leftover produce we had in the house and it was a huge hit! I love the contrast of these colorful tomatoes with sweet peaches and the crunch of these delicious homemade ciabatta croutons on top (not pictured above). This is definitely a winner!

Peach Panzanella Salad

 

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Prep time

20 mins

Cook time

3 mins

Total time

23 mins

 

Ingredients

• ½ red onion, thinly diced
• 1 cucumber, diced
• 1 lb cherry tomatoes (preferably in an assortment of colors), diced
• 1 lb fresh peaches, diced
• ¼ cup basil, finely chopped
• ¼ cup mint, finely chopped
• 1 ball buratta cheese
• ½ loaf ciabatta bread (preferably stale)
• 7 tbs olive oil
• 3 tbs oregano
• Juice of ½ lemon
• Salt and pepper to taste

Instructions

1. Preheat broiler. Tear bread into small, bite-sized pieces and place on a lined baking sheet. Toss with 3 tbs olive oil, oregano, and salt and pepper to taste. Toast lightly in oven for 2-3 minutes or until golden brown, and set aside.
2. In a large bowl, lightly toss peach, cucumber, red onion, tomatoes, basil, and mint in a large bowl. Sprinkle with remaining 4 tbs olive oil, lemon juice, and salt and pepper. to taste. Serve, garnishing with toasted ciabatta croutons and bite-sized pieces of buratta.

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