Summer Panzanella Salad

A salad whose main ingredient is bread is my type of salad.

Summer Panzanella Salad

Time: 30 minutes // Servings: 4-6

INGREDIENTS

For the dressing:

  • 1/4 cup extra virgin olive oil

  • Juice of 1/4 lemon

  • 1 tbsp red wine vinegar

  • 1/2 tbsp dijon mustard

  • 1 garlic clove, grated

  • Salt and pepper, to taste

For the salad:

  • 3 cups bread, cubed (I like the GF English muffins from Trader Joe’s, but any thick bread will work!)

  • 2 tbsp extra virgin olive oil

  • 2 pints heirloom cherry tomatoes, halved

  • 3 ripe peaches, sliced

  • 1/2 small red onion, sliced thin

  • 1/4 cup basil, chopped

  • 1 cup burrata or mozzarella, torn into pieces

  • balsamic glaze, for topping

DIRECTIONS

  • Preheat oven to 400 degrees.

For the dressing:

  • In a small bowl or jar, mix together olive oil, lemon juice, red wine vinegar, dijon mustard, garlic, salt and pepper. Whisk until well combined. Set aside.

For the salad:

  • Arrange cubed bread on a baking sheet and drizzle liberally with olive oil and a sprinkle of salt. Toss to coat. Bake for about 15 minutes, tossing every few minutes, until golden brown.

  • While the bread is toasting, in a large bowl mix together tomatoes, peaches, and red onion. Add about half of the dressing and toss to coat.

  • Once the bread is toasted, add it to the bowl along with basil, burrata, and more dressing to taste and lightly toss everything together. Top with a balsamic glaze drizzle and serve immediately.

*If you want to make this recipe ahead of time, cut and prep all of your ingredients and just wait to combine everything until serving so that the bread doesn’t get soggy!

Kristen Page