Summer Abundance Panzanella Salad
Ingredients
- 1 1/2 cups cherry tomatoes
- 1 medium stale baguette or leftover sourdough
- 2 ripe peaches
- 1/2 red onion
- 1 ripe avocado
- 1/2 cup cooked chickpeas
- Handful of fresh basil
- Handful of blueberries
- 2 tablespoons olive oil
Vinaigrette
- 1 teaspoon finely minced garlic
- 3 tablespoons balsamic vinegar
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Preparation
Preheat the oven to 375 F. Line a baking sheet with parchment paper or foil.
Toss the cut stale bread with 2 tablespoons of olive oil and toast it for 10-15 minutes until golden brown and crispy. Set aside to cool.
Meanwhile, toss the chopped tomatoes, peaches, avocado, onion, chickpeas, basil, and blueberries in a large salad bowl. Add the toasted bread.
Combine the vinaigrette ingredients in a bowl, mix well, and pour over the salad.
Let the salad sit in the vinaigrette for 10 minutes before serving.
Notes
This recipe serves 6 people and has a prep time of 35 minutes.
Panzanella is a traditional Tuscan salad made with stale bread, onions, and tomatoes, often enjoyed in the summer.
