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.

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Ingredients

Directions

  • 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; 30 g total fat; 9 g saturated fat; 2 g polyunsaturated fat; 13 g monounsaturated fat; 40 mg cholesterol; 614 mg sodium. 370 mg potassium; 32 g carbohydrates; 3 g fiber; 11 g sugar; 15 g protein; 0 g trans fatty acid; 907 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 339 mg calcium; 2 mg iron;

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