Panzanella Salad with Peaches, Tomatoes and Basil – Recipe!

Panzanella Salad with Peaches, Tomatoes and Basil is an Italian salad, traditionally from Tuscany, however I added sweet fruit along with dried bread, lettuce and tomatoes for a twist on a classic bowl of greens.

What makes this salad so refreshing is the combination of fresh fruits and herbs added to the bowl, creating one delicious meal.  Unlike most salads with croutons, the dried bread in a Panzanella soaks up some of the juices beforehand, creating one textural sensation.  Fresh tomatoes and peaches are my fruit of choice in this recipe because their sweetness provides a nice balance that compliments aromatic basil and baby spinach.  The highlights of this salad are definitely the fruit, and the chewy cubes of bread that become tender in time.  I prefer to slice and dice my tomatoes and peaches, and then let them hang-out with the toasted bread for a bit, before I toss in greens or vinaigrette of any kind.

The balsamic vinaigrette adds the perfect acidity to the salad, and when tossed, becomes another exciting note of flavor.  This is definitely one salad that you can eat all on its own because it’s so hardy, but a piece of grilled fish or chicken on the side would make a great accompaniment for a little added protein.

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Ingredients

1/2 loaf ciabatta or other rustic bread, cubed

2 small peaches, sliced

1 large ripe tomato

bunch of basil

2 cups baby spinach or gem lettuce leaves

salt & pepper

olive oil for baking

Balsamic Vinaigrette

1/4 cup balsamic vinegar

1/2 teaspoon granulated sugar

1/2 clove minced garlic

pinch of salt & pepper

1/3 cup olive oil

(Serves 4)

To Prepare:

1. Preheat oven to 400 degrees.  Add cubed bread to sheet pan and toss with a drizzle of olive oil and sprinkling of salt.  Bake for 8-10 minutes or until bread cubes are golden brown.  Remove and cool.
2. In a large bowl, add cooled bread cubes, peaches and tomatoes, toss.  Let rest in bowl for 10 minutes.
3. In a small jar with fitted lid, shake together all Vinaigrette ingredients, set aside.
4. Remove most of basil from stems, and tear apart leaves, placing in bowl with bread and fruits.  Add spinach and vinaigrette, toss.  Sprinkle with salt and pepper, toss again.  Serve on plates immediately, and top with any remaining basil.  Enjoy!