PEACH ARUGULA PANZANELLA SALAD

Here’s another fun and versatile recipe from @fullbloomkitchen

PEACH ARUGULA PANZANELLA SALAD

Ingredients:

Panzanella or panmolle is a Tuscan salad made with soaked stale bread.

1. Bread, few slices, French bread or sourdough or any bread

2. 1-2 Heirloom tomatoes, cut into 1-inch slices

3. 2 Peaches, firm, cut into slices

4. 1/2 Red Onion, thinly sliced

5. Extra virgin olive oil

6. 2 tablespoons balsamic vinegar

7. Fresh basil leaves

8. Kosher Salt

9. Freshly ground black pepper

How to cook:

Spread bread cubes on a baking sheet and toss with olive oil and kosher salt until the bread is evenly coated. Bake at 350F for 12-15 minutes.

Sprinkle salt over chopped tomatoes and sliced peaches and allow it to rest.

Transfer the peaches and fruits to a serving bowl saving the juices left behind. Add arugula, onions, basil leaves.

Vinaigrette: Put the accumulated juices from the peaches and the tomatoes in a small bowl or jar, add balsamic vinegar, olive oil, salt & pepper, and mix/shake well until thoroughly blended.

Finishing:

Add the toasted bread cubes and the vinaigrette and gently toss to coat evenly.