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Summer Panzanella Salad

Summer Panzanella Salad: A Burst of Fresh Summer Flavors

Enjoy the vibrant flavors of Summer Panzanella Salad, combining juicy peaches and sun-soaked tomatoes for a delightful no-cook meal.
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Prep Time 15 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Cubed stale crusty bread Use stale bread for the best texture
  • 2 large Peaches Adds juicy sweetness
  • 2 cups Tomatoes Choose ripe, juicy tomatoes for optimal flavor
  • 1 cup Fresh basil leaves Can be swapped with parsley or mint
For the Dressing
  • 3 tablespoons Red wine vinegar Provides acidity to balance the dish
  • 6 tablespoons Extra virgin olive oil Use high-quality for rich flavor
  • to taste Salt and Pepper Season to taste

Equipment

  • mixing bowl
  • Whisk
  • Tongs

Method
 

Preparation Steps
  1. Begin by cubing stale crusty bread into bite-sized pieces, approximately 1-inch cubes, and place them in a large mixing bowl.
  2. Chop ripe peaches and juicy tomatoes into similar sizes, adding them to the bowl with the bread.
  3. Incorporate torn basil leaves gently into the mix.
  4. In a separate bowl, combine red wine vinegar with olive oil. Season with salt and pepper. Whisk for about 30 seconds.
  5. Drizzle the dressing over the salad mixture and toss gently.
  6. Allow the salad to rest for at least 15 minutes at room temperature.
  7. Give the salad one final gentle toss before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 200mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 0.8mg

Notes

Using stale bread enhances texture and prevents sogginess. Always opt for the freshest peaches and tomatoes for the best flavor.

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