Peach Panzanella Salad
Ingredients
| 4 cups crusty bread, cubed | ||
| 1/4 cup extra virgin olive oil | ||
| kosher salt and black pepper to taste | ||
| 6 cups arugula | ||
| 4 cherry tomatoes, halved | ||
| 4 large peaches, seeded and sliced | ||
| 15 basil leaves, cut into thin strips | ||
| 2 scallions, white and green parts, cut on a bias |
Dressing:
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- In a saute’ pan add 1/4 cup of olive oil and using medium heat add the bread cubes and saute’ until browned all over.
- Remove bread and drain on paper towels. Season with a little salt and pepper.
- In a large bowl add the arugula, tomatoes, peaches and basil.
- In a jar with a tight fitting lid add the olive oil, balsamic vinegar and a little salt and pepper.
- Cover jar and shake vigorously to mix.
- Pour dressing over salad and mix well.
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