Summer Peach & Tomato Panzanella
Ingredients
The bread
-
4
cups
torn up pieces of bread
-
2
tablespoons
olive oil
-
to taste
sea salt
-
to taste
ground black pepper
The salad assembly
-
1
medium
shallot, thinly sliced
-
4
cups
chopped fresh tomatoes
-
2
large
peaches, pitted and roughly chopped
-
2
stalks
kale, stems removed and leaves sliced
-
2
big sprigs
basil, leaves sliced
-
¼
cup + 2 tablespoons
extra virgin olive oil
-
¼
cup
white balsamic vinegar
-
to taste
sea salt
-
to taste
ground black pepper
Instructions
- Preheat the oven to 350°F.
- Place the torn bread on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat.
- Bake for 15 minutes, flipping the croutons halfway through for even browning. Remove from the oven and set aside.
- In a large bowl, combine chopped tomatoes, peaches, kale, and basil.
- Drizzle the mixture with olive oil and white balsamic vinegar, then season with salt and pepper. Toss to combine.
- Add the cooled croutons to the salad and toss again.
- Let the mixture sit for about 10 minutes to allow the bread to soak up the juices before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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