In my opinion, a panzanella salad is the best kind of salad. This Tuscan specialty is traditionally made with bread and tomatoes–making it more reminiscent of a pizza than an actual salad. But it has “salad” in the name, so I’m sticking to the fact that it’s good for you.
I decided to change things up in this traditional salad when I realized I have absolutely no peach recipes on my blog. How can that be?! So I took some old bread that was getting crusty and mixed it with some of my fav ingredients–peaches, arugula and white beans–and topped it with a Dijon dressing. The end result is a salad that is just as delicious and filling as it is colorful. It’s the perfect combo of fruits, vegetables and bread that will please any party guest!Change up the traditional #panzanella salad with summer #peaches! Click To Tweet
Peach Panzanella Salad
- 1/2 baguette cut into 2x2 inch cubes
- 1/4 cup extra virgin olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 cups baby arugula
- 1/4 small shallot thinly sliced
- 1/2 cup white beans drained and rinsed
- 2 medium peaches thinly sliced
- salt & pepper to taste
Preheat oven to 350 degrees Fahrenheit.
Place the bread on a baking sheet and toast in the oven for 5 minutes.
While the bread is toasting, make the dressing. In a small bowl, whisk together the oil, vinegar, mustard and honey.
In a large bowl, combine the arugula, shallot, white beans, peaches and bread. Add dressing and toss.