Description
A vibrant salad celebrating summer’s bounty with sweet peaches, crisp veggies, and savory bread.
Ingredients
Scale
- 3 cups cubed rustic bread (sourdough, ciabatta, or baguette)
- 3 ripe peaches (sliced into wedges)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (thinly sliced)
- 1/4 red onion (thinly sliced)
- 1/2 cup fresh basil leaves (torn)
- 1/2 cup fresh mozzarella balls or sliced prosciutto (optional)
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper (to taste)
Instructions
- Preheat the oven to 375°F (190°C). Cut the bread into bite-sized cubes, toss with olive oil, and bake for 10-15 minutes until golden and crisp. Let cool.
- Slice the peaches, halve the cherry tomatoes, thinly slice the cucumber and red onion, and tear the basil.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
- In a large bowl, combine toasted bread, peaches, vegetables, and basil; drizzle with vinaigrette and toss gently.
- Let the salad sit for 15-20 minutes to allow flavors to meld.
- Serve at room temperature, topped with mozzarella or prosciutto if desired.
Notes
For the best results, toast the bread just before assembling the salad to keep its texture light.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg