Peach Panzanella Salad by @shortstackkitchen
Peach Panzanella Salad by @shortstackkitchen
Ingredients
Directions
Set a rack in the center of the oven and preheat to 400oF. Cut bread loaf into 1 inch (2.5 cm) cubes and transfer to a parchment paper-lined baking tray. Toss with extra-virgin olive oil, Italian seasoning and salt, until evenly coated. Bake for 10 minutes or until lightly toasted, flipping them halfway through. Allow to cool and set aside until needed.
In a small bowl, whisk together extra-virgin olive oil, rosé balsamic vinegar, honey, dijon, salt and pepper, until well combined.
To a large bowl or serving plate, toss together the bread cubes, sliced peaches and sliced tomatoes with a generous amount of vinaigrette. Allow to sit for at least 15 minutes to let the flavors absorb together. Top with burrata cheese, fresh basil and more vinaigrette if desired. Serve and enjoy!
Shop this recipe
Ingredients
Directions
Set a rack in the center of the oven and preheat to 400oF. Cut bread loaf into 1 inch (2.5 cm) cubes and transfer to a parchment paper-lined baking tray. Toss with extra-virgin olive oil, Italian seasoning and salt, until evenly coated. Bake for 10 minutes or until lightly toasted, flipping them halfway through. Allow to cool and set aside until needed.
In a small bowl, whisk together extra-virgin olive oil, rosé balsamic vinegar, honey, dijon, salt and pepper, until well combined.
To a large bowl or serving plate, toss together the bread cubes, sliced peaches and sliced tomatoes with a generous amount of vinaigrette. Allow to sit for at least 15 minutes to let the flavors absorb together. Top with burrata cheese, fresh basil and more vinaigrette if desired. Serve and enjoy!
