Peach & Walnut Panzanella Salad
INGREDIENTS
For the salad
6 cups sourdough bread, cut into bite-sized pieces
2 tbsp olive oil
3 ripe peaches, diced
2 cups cherry tomatoes, halved
1 small cucumber, sliced into half-moons
½ a small red onion, thinly sliced
½ cup Mariani walnuts, roughly chopped
½ cup fresh basil leaves
4 oz fresh mozzarella pearls
For the dressing
¼ cup extra-virgin olive oil
2 tbsp white balsamic vinegar
1 tbsp honey
1 small garlic clove, grated
½ tsp kosher salt
¼ tsp black pepper
INSTRUCTIONS
Toast the bread. Preheat the oven to 400°F. Toss the bread pieces with 2 tablespoons of olive oil and spread onto a baking sheet. Bake for 12-15 minutes, until golden and crisp around the edges.
Make the vinaigrette. In a small bowl or jar, whisk together the olive oil, vinegar, honey, garlic, salt, and pepper.
In a large bowl, combine the toasted bread, peaches, tomatoes, cucumber, red onion, walnuts, mozzarella, and basil.
Pour the vinaigrette over the salad and toss until the bread is all coated. Let the salad sit for 10-15 minutes before serving so the bread absorbs some of the dressing. Garnish with extra basil and walnuts.