Peach & Tomato Panzanella Salad
This salad is packed with great summer flavors and has a bright vinaigrette that ties it all together.
Servings: 6 Servings
Calories: 167kcal
Ingredients
- 1/4 cup water
- 1/4 cup white wine vinegar
- 2 teaspoons sugar
- 1/2 red onion thinly sliced
- 2 cups sourdough bread day-old, torn into pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 2 peaches sliced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1 cup arugula roughly chopped
- 8 ounces cherry tomatoes
- 4 large fresh basil leaves torn
- salt and ground black pepper to taste
Instructions
- In a small saucepan, heat the water, vinegar, and sugar until the sugar is fully dissolved.
- Pack the onions into a jar and pour over the hot liquid. Set aside to cool.
- Preheat the oven to 400°F(200°C). Line a baking sheet with parchment paper.
- In a bowl, combine the bread, olive oil, and garlic powder. Mix to coat the bread. Spread the bread in an even layer on the baking sheet and bake for 8 minutes, or until the croutons are crispy and golden.
- Heat a grill or griddle pan over a medium-high heat and oil the grate. Grill the peaches for a few minutes per side, until slightly charred.
- In a small bowl or jar, combine the olive oil, vinegar, and mustard. Stir or shake until combined.
- On a serving tray, arrange the arugula, tomatoes, and basil leaves. Then add the bread, peaches, and pickled red onions.
- Drizzle on the dressing and season with salt and pepper.
Nutrition
Calories: 167kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 75mg | Potassium: 195mg | Fiber: 2g | Sugar: 7g | Vitamin A: 533IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 1mg