Summer Panzanella Salad

Summer panzanella salad

PREP: 20 minutes

SERVINGS: 6

Ingredients.

Salad

• 1/2 loaf of ciabatta bread, cut into 1-inch cubes

• 12 oz cherry medley tomatoes, cut into quarters

• 4 peaches, cut into cubes

• 4 oz fresh baby mozzarella pearls

• 1/4 cup red onion, sliced

• 1/2 cup packed fresh basil, torn

Vinagrette

• 1/4 cup red wine vinegar

• 1/2 cup olive oil

• 1/2 tsp Dijon mustard

• 2 garlic cloves, minced

• salt and pepper, to taste

Instructions.

Make the croutons

• Preheat oven to 400 degrees F.

• In a large bowl, toss the bread cubes with oil and salt. Spread the bread cubes on a sheet pan and bake for 10 minutes, or until golden on the edges.

Prepare the vinaigrette

• In a small bowl, whisk together red wine, olive oil, garlic, mustard, and black pepper.

Assemble the salad

• In a large bowl, toss the tomatoes with salt. Let sit for 30 minutes to release their juices in the mixing bowl.

• Then, add the rest of the ingredients (peaches, mozzarella, red onion, and basil) and dressing. Toss everything together and add croutons right before serving so the bread doesn’t get soggy.

Nutrition facts.

Peaches are a great source of fiber, potassium, and vitamins A, C, E, and K.

Tomatoes are packed with vitamin C.

Mozzarella is a great source of calcium.

Source: Solid Starts

Adapted from.

The Mediterranean Dish (link).