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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.

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