Peach Panzanella Salad - An Incredible Fruit Salad
Peaches/ Recipes/ Salads/ Seasonal Fruit

Peach Panzanella Salad with Berries and Cucumbers

Peach Panzanella Recipe
The perfect anytime salad, Peach Panzanella Salad with Berries and Cucumbers is a refreshing meal that’s a fun twist on the classic summer favorite. Created by Kellie from The Suburban Soapbox and made with Harry & David Oregold Peaches, this simple recipe is a fantastic summer meal! Peach Panzanella Recipe I love entertaining but manage to only pull it off in the summer. The winter months just don’t seem fit for celebrating, but long summer days… they’re reason alone to throw a party. I try to keep a few recipes at the ready for simple and easy meals that come together in minutes. And I ALWAYS have a pile of Oregold Peaches ready and waiting for a quick, festive recipe. This Peach Panzanella Salad with Berries and Cucumbers is like a feast for your eyes. The vibrant colors are always a stunner at summer get-togethers and the fresh peaches, juicy berries, crisp cucumbers and croutons go together so swimmingly. I toss day old bread cubes in a mixture of honey and olive oil before baking them to a golden brown. Then add them to the sliced cucumbers, peaches, berries and basil; and drizzle a little more of that honey/olive oil concoction. Summer dreams are made with this salad!

Peach Panzanella Salad with Berries and Cucumbers

Serves 4 Peach Panzanella Recipe

Ingredients

  • 1 lb day old bread, cut into bite sized cubes
  • 1/4 cup honey
  • 1/2 cup olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh ground pepper
  • 3 peaches, pitted and sliced
  • 1 English cucumber, sliced
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 cup blueberries
  • 1/2 cup thinly sliced basil

Instructions

  1. Preheat oven to 425 degrees
  2. Place bread in a large mixing bowl and set aside
  3. In a small bowl, whisk together the honey and olive oil
  4. Pour 1/2 of the olive oil mixture over the bread and toss to coat
  5. Spread the bread in an even layer on a baking sheet and bake for 6-7 minutes
  6. Stir bread cubes and cook for an additional 7-8 minutes or until golden brown and crispy
  7. Cool to room temperature
  8. Place croutons in a large mixing bowl, then add peaches, cucumber, raspberries, blackberries, blueberries and basil
  9. Pour remaining olive oil mixture and toss to coat
  10. Serve immediately

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