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Colorful Peach Panzanella Salad in a white ruffle dish

Peach Panzanella Salad

This delightful Peach Panzanella Salad combines crispy bread cubes, juicy peaches, fresh tomatoes, cucumber, red onion and basil tossed in a sweet honey balsamic dressing for a refreshing twist on a classic Tuscan dish!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients
  

For the Bread

  • 1/2 loaf rustic Italian bread cubed
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • sald & pepper to taste

For the Dressing

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp honey
  • 1 tsp fresh lemon juice

For the Salad

  • 1 large yellow peach cubed
  • 1 large tomato cubed
  • 1 small cucumber cubed
  • 1 small red onion sliced
  • 12 oz marinated mozzarella ciliegine (balls)
  • handful fresh basil
  • sea salt to taste

Instructions
 

  • Preheat oven to 375°F. Cut Italian bread into thick squares, toss with olive oil, garlic powder, onion powder, salt and pepper and place on a small, greased baking sheet. Bake for 10 minutes.
  • To maked dressing, add olive oil, balsamic vinegar, honey and lemon juice in a small bowl or container with a lid. Whisk or shake to combine.
  • To assemble salad, add bread cubes along with peach, tomato, cucumber, red onion and mozzarella to a large bowl.
  • Using kitchen scissors, chop basil over salad. Add dressing over salad and gently toss to combine.
  • Top with sea salt and a handful of fresh basil leaves for garnish. Serve immediately or refrigerate for up to two hours!