Peach & Tomato Panzanella Salad
This Peach and Tomato Panzanella Salad is what summer dreams are made of. Juicy, sun-ripened tomatoes, sweet peaches, crunchy croutons, and a bright, tangy dressing that ties it all together.
Ingredients
- 1/4 cup water
- 1/4 cup white wine vinegar
- 2 teaspoons sugar
- 1/2 red onion thinly sliced
- 2 cups sourdough bread (day-old preferred) torn into pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 2 peaches sliced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1 cup arugula roughly chopped
- 8 ounces cherry tomatoes
- 4 large fresh basil leaves torn
- salt and ground black pepper to taste
Instructions
- In a small saucepan, heat the water, vinegar, and sugar until the sugar is fully dissolved.
- Pack the onions into a jar and pour over the hot liquid. Set aside to cool.
- Preheat the oven to 400°F(200°C). Line a baking sheet with parchment paper.
- In a bowl, combine the bread, olive oil, and garlic powder. Mix to coat the bread. Spread the bread in an even layer on the baking sheet and bake for 8 minutes, or until the croutons are crispy and golden.
- Heat a grill or griddle pan over a medium-high heat and oil the grate. Grill the peaches for a few minutes per side, until slightly charred.
- In a small bowl or jar, combine the olive oil, vinegar, and mustard. Stir or shake until combined.
- On a serving tray, arrange the arugula, tomatoes, and basil leaves. Then add the bread, peaches, and pickled red onions.
- Drizzle on the dressing and season with salt and pepper.
Nutrition
Calories: 167kcalCarbohydrates: 14gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 75mgPotassium: 190mgFiber: 1gSugar: 7gVitamin A: 441IUVitamin C: 12mgCalcium: 21mgIron: 1mg
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