"Panzanella salad with ripe tomatoes, peaches & plums, toasted bread, mozzarella & fresh basil with an olive oil vinaigrette. I tossed in some juicy blackberries too because they were so beautiful!"
Panzanella Salad with Tomatoes, Peaches, Plums & Blackberries
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Serves or Makes: 3-4
Recipe Card
For the Salad:
ingredients
- 1 small loaf french bread (cut into 1" cubes)
- 2 tablespoon olive oil
- 2 ripe medium tomatoes & 1/2 cup of cherry tomatoes, halved/cubed
- 2 medium ripe peaches, cubed
- 2 red plums, sliced
- 1/2 cup fresh basil leaves, torn into pieces
- 3/4 cup fresh mozzarella, torn into bite size pieces
For the Vinaigrette:
ingredients
- 1/4 cup white wine vinegar
- 1/2 cup olive oil
- 1 teaspoon honey
- salt and pepper to taste
Make the Salad:
Method
Step 1
Cut the baguette into 1" pieces and place on a flat cookie sheet.
Step 2
Brush the pieces of bread with the olive oil until all sides are coated. Bake at 325℉ for 8 - 10 minutes until lightly golden.
Step 3
Place the tomatoes, peaches, plums, basil, and mozzarella into a large bowl. Reserve a small amount of the sliced tomatoes, peaches, plums, blackberries & basil to add to the top later.
Make the Vinaigrette and Assemble the Salad
Step 1
Combine the vinaigrette ingredients in a cruet. Shake well.
Step 2
Pour the vinaigrette over the salad and gently toss it together.
Step 3
Use the reserved vegetables & fruits to garnish the top. Add some extra basil leaves and salt & pepper.
Step 4
Let sit for an hour for the bread to to absorb the juices.