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.

Source: Midwest Living

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Recipe Summary test

hands-on:
20 mins
total:
56 mins
Servings:
4
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange bread pieces on a baking sheet. Bake in a 425ºF oven for 6 to 8 minutes or until edges are light brown and crisp. Let cool.

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  • 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.

  • Gently toss in basil and toasted bread before serving.

Nutrition Facts

465 calories; fat 30g; cholesterol 40mg; saturated fat 9g; carbohydrates 32g; mono fat 13g; poly fat 2g; insoluble fiber 3g; sugars 11g; protein 15g; vitamin a 907.3IU; vitamin c 13.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 12mcg; sodium 614mg; potassium 370mg; calcium 339mg; iron 1.6mg.
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