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Summer Peach Panzanella Salad

Summer Peach Panzanella Salad, a peachy summer salad with fresh tomatoes, ciabatta bread and summer peaches drizzled in a light olive oil dressing. Just peachy!

5 from 1 reviews

Summer Peach Panzanella Salad, a light salad of fresh tomatoes, ciabatta bread and summer peaches drizzled in a light olive oil dressing. Just peachy!

Scale

Ingredients

Instructions

  1. To make dried bread (see post for more info): cut ciabatta bread into 1 inch pieces and place on cookie sheet. Sprinkle with garlic powder, salt and pepper (and other spices, if desired) and bake on low heat (about 200 degrees) for 20-30 minutes, or until dry. Alternatively, bread can dry if left in paper bag for 1-2 days.
  2. Combine dried bread, tomatoes and peaches together in a large bowl. Drizzle with olive oil and add basil, salt and pepper. Toss to coat.
  3. Serve by plating salad mixture and topping with more basil and a ball of burrata, if desired. Enjoy!

Notes

Vegan? Leave out the optional cheese and this recipe is entirely plant-based!

Storage and leftovers: This Summer Peach Panzanella Salad can be kept in the refrigerator for up to 3 days, but is best when eaten immediately as the bread will soak up the olive oil and become soggy.

Nutrition