Peach Panzanella | Midwest Living
More
Close

Peach Panzanella

Peach Panzanella

0
Login to rate this recipe.
  • Makes: 4 servings
  • Yield: 8 cups
  • Hands On 20 mins
  • Total Time 56 mins

Login to save this recipe

Make this gorgeous twist on the classic Italian salad with only the ripest summer peaches and tomatoes, so the bread soaks up all the sweet juices.

Ingredients

  • 2 ciabatta rolls or 6 ounces baguette, cut into 1-inch pieces
  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 fresh peaches, pitted and thinly sliced
  • 8 ounces fresh mozzarella balls or pearls
  • 1 cup cherry tomatoes, halved
  • 1/4 cup thinly sliced fresh basil

Directions

  1. Arrange bread pieces on a baking sheet. Bake in a 425 degrees F oven for 6 to 8 minutes or until edges are light brown and crisp. Let cool.
  2. Meanwhile, in a large bowl whisk together olive oil, white wine vinegar, garlic, salt and pepper. Stir in peaches, mozzarella and tomatoes. Let stand at room temperature 30 minutes.
  3. Gently toss in basil and toasted bread before serving.

Nutrition Facts

(Peach Panzanella)

Servings Per Recipe 4, chol. (mg) 40, Thiamin (mg) 0, Fat, total (g) 30, vit. C (mg) 13, cal. (kcal) 465, vit. A (IU) 907, iron (mg) 2, pro. (g) 15, calcium (mg) 339, sugar (g) 11, Potassium (mg) 370, fiber (g) 3, sodium (mg) 614, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, Polyunsaturated fat (g) 2, Folate (µg) 12, Monounsaturated fat (g) 13, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 32, Niacin (mg) 1, sat. fat (g) 9, Riboflavin (mg) 0

Add Your Comment