Peach Panzanella Salad with Berries and Cucumbers

Peach Panzanella Salad with Berries and Cucumbers

( Kellie HemmerlyAppetizersAmerican )

The perfect anytime salad, Peach Panzanella Salad with Berries and Cucumbers is a refreshing meal that's a fun twist on the classic summer favorite. Created by Kellie from The Suburban Soapbox and made with Harry & David Oregold Peaches, this simple recipe is a fantastic summer meal!

Peach Panzanella Salad with Berries and Cucumbers

Prep Time: n/aCook Time: n/aTotal Time: n/aVegetarianDiet

Ingredients

1 lb day old bread, cut into bite sized cubes 1/4 cup honey 1/2 cup olive oil 1/2 tsp kosher salt 1/2 tsp fresh ground pepper 3 peaches, pitted and sliced 1 English cucumber, sliced 1 cup raspberries 1 cup blackberries 1 cup blueberries 1/2 cup thinly sliced basil

Instructions

Preheat oven to 425 degrees Place bread in a large mixing bowl and set aside In a small bowl, whisk together the honey and olive oil Pour 1/2 of the olive oil mixture over the bread and toss to coat Spread the bread in an even layer on a baking sheet and bake for 6-7 minutes Stir bread cubes and cook for an additional 7-8 minutes or until golden brown and crispy Cool to room temperature Place croutons in a large mixing bowl, then add peaches, cucumber, raspberries, blackberries, blueberries and basil Pour remaining olive oil mixture and toss to coat Serve immediately

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