peach panzanella salad

A quick and easy bread salad that gets an upgrade with fresh in-season peaches, salty bites of prosciutto, and fresh mozzarella!

5 from 1 vote

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Course: Appetizer, Salad, Side Dish

Cuisine: American, Italian

Prep Time: 10

Cook Time: 10

Servings: 4

Calories: 430kcal

3 cups sourdough or ciabatta bread, cubed
2 tablespoons olive oil, to toast bread - if using stale bread, no need for olive oil
2 peaches, thinly sliced
2 tomatoes, sliced - I like heirloom or beefsteak for this recipe
1/4 cup grape or cherry tomatoes, halved
4 slices prosciutto, halved
8 ounces fresh mozzarella ball, torn
basil leaves, for garnish - about 1/4 cup
mint leaves, for garnish - about 1/4 cup
1/2 cup Honey Dijon Vinaigrette, plus more to taste - recipe to follow

Using a bread knife, cube loaf of sourdough or ciabatta bread. If toasting, preheat oven to 350F and toss cubed bread with olive oil. Bake for 10 minutes. Remove from oven and set aside.
To assemble the salad, combine the sliced peaches and tomatoes to a bowl or serving plate. Add prosciutto and mozzarella, mint and basil. Toss in 1/2 cup vinaigrette. Add in bread cubes and combine again, before serving.

Add all of the ingredients to a blender. Blend on high until emulsified, about 2 minutes. Can be made in advance.

this salad will serve 4 as a side or picnic. 2 as a meal.

nutrition info is for 4 and includes olive oil used to toast bread in first step.

leftover Honey Dijon Vinaigrette will keep in refrigerator for up to one week and is perfect for most salads!

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