Ingredients

The following ingredients have 4 Servings
  • 1 small loaf crusty bread (baguette, ciabatta, italian - day old even better) cut into 1 inch cubes
  • 2 tablespoon olive oil
  • 2 medium tomatoes (heirloom, cherry, ripe field), cut into chunks
  • 2 -3 peaches, sliced
  • 1 small English cucumber, seeded and sliced (leave peel on)
  • 1/4 cup -1/2 cup fresh basil, chopped
  • ball of fresh mozzarella or bocconcini cheese, drained and sliced or ripped up (optional)
  • Optional: red onion, roasted chopped almonds, julienne beets, etc
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon garlic, grated or minced
  • 1 1/2 tablespoon white or red wine vinegar
  • 1/4 cup good olive oil
  • 1/4 teaspoon each, salt and freshly ground pepper

Instruction

  • Preheat oven to 425F
  • MAKE BREAD CUBES: Toss bread cubes with olive oil and a pinch of salt. Lay in a single layer on a foil lined pan. Bake for about 7 minutes or until golden brown.
  • MAKE VINAIGRETTE: Put all vinaigrette ingredients into a sealed container (jar, plastic) and shake hard until well blended/emulsified.
  • ASSEMBLE PANZANELLA SALAD: Place tomatoes, peaches, bread cubes, cucumbers, basil and cheese in a shallow bowl. Pour well-shaken vinaigrette over the salad (you may not need it all). Toss gently. Taste and add more salt and pepper or basil if needed. Let sit for at least 30 minutes (and up to 5 hours) to allow dressing to absorb.