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Summer Peach & Tomato Panzanella

5 from 1 reader review
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 -6
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Ingredients

Bread Pieces

  • 4 cups torn up pieces of bread
  • 2 tablespoons olive oil
  • sea salt and ground black pepper to taste

Salad Assembly

  • 1 medium shallot, thinly sliced
  • 4 cups chopped fresh tomatoes
  • 2 large peaches, pitted and roughly chopped
  • 2 stalks of kale, stems removed and leaves sliced
  • 2 big sprigs of basil, leaves sliced
  • ¼ cup + 2 tablespoons extra virgin olive oil
  • ¼ cup white balsamic vinegar
  • sea salt and ground black pepper, to taste

Instructions

  • Preheat the oven to 350°F.
  • Place the tore up bread on a large, parchment lined baking sheet. Drizzle with the olive oil and season with salt and pepper. Toss to coat bread evenly in the oil. Bake for 15 minutes, flipping croutons at the halfway point to promote even browning. Remove from the oven and set aside.
  • Place the chopped tomatoes, peaches, kale and basil in a large bowl. Drizzle the oil and white balsamic vinegar on top and season the mixture with salt and pepper. Toss to combine. Add the cooled croutons and toss once more.
  • Let this mixture sit for 10 minutes or so so that the bread can soak up the juiciness from all the veggies and fruit. Serve with a big sprig of basil on top if you like.

Recipe Notes

  • I opt for white balsamic vinegar because it doesn't impart a dark colour onto the bread. Feel free to use the darker, regular balsamic vinegar if that's what you have though.
This summer panzanella is full of flavour from heirloom tomatoes, peaches, basil, kale, and a white balsamic dressing. Delicious and easy!