• Servings 4-6
  • Prep 15 min
  • Cook 20 min
  • Cuisine
  • Skill Level

Peach Panzanella Salad


  • 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


  • 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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