Summer Peach Panzanella Salad

Lisa Kotler
by Lisa Kotler
6 Servings
30 min

Peaches are one of my all-time favourite summer fruits. We have here a peach, tomato, red onion, avocado, basil Panzanella salad topped with a crumbly local goat cheese. The dressing combined extra virgin olive oil mixed with Italian mango white balsamic vinegar, a drizzle of pomegranate reduction and some honey. Salt and pepper to taste. This salad was an explosion of colour, flavour and utilized ingredients that are seasonal. It is a delicious salad for lunch or dinner but keep in mind, it does not store well. The tomatoes and peaches become watery and the avocado discolours. So, make sure to eat this one up completely after serving, which shouldn’t be difficult because it’s delicious!

Summer Peach Panzanella Salad
Recipe details
  • 6  Servings
  • Prep time: 20 Minutes Cook time: 10 Minutes Total time: 30 min
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Ingredients
Salad
  • 6 ripe peaches, sliced and cut into 1" chunks
  • 3 ripe roma tomatoes, cut into 1" chunks
  • 3 ripe avocados, cut into 1" chunks
  • 1/2 1 red onion chopped
  • 4 slices of sourdough bread, grilled and cut into 2" chunks
  • 1/4 cup olive oil
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/2 cup crumbled goat cheese
  • 2 bunches of freshly torn basil leaves
Dressing
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Italian Mango White Balsamic Vinegar
  • 1 Tbsp balsamic reduction
  • 1 Tbsp honey
Instructions
Salad
Combine the peaches, tomatoes, onions and the avocado in a bowl.
Brush both sides of 4 slices of sourdough bread with olive oil and place on a medium to low grill long enough to get grill marks on the bread. Remove and cut into 2" chunks. Add to bowl
Add salt and pepper and dressing. Toss
Top with goat cheese and freshly torn basil leaves and serve immediately.
Dressing
Combine all ingredients into a jar and shake well. Can store in the fridge in a sealed jar or container.
Lisa Kotler
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