Peach Panzanella Salad with Honey Cardamom Vinaigrette
When peaches are in season, this easy Italian bread salad with heirloom tomatoes is perfect for lunch. Use day-old stale Italian bread torn in pieces, or store-bought frezzelles - a round disc of hard bread. If the peaches are firm, trying grilling them first. Dress with a yummy honey-cardamom vinaigrette. Italian summer on a plate!
Prep Time 15minutes
Total Time 15minutes
Author Homemade Italian Cooking with Cara
8oz.Frezzelle or stale Italian bread
¼cupred wine vinegar
1teaspoonground black pepper
6ozgrape heirloom tomatoescut in half
½cucumberseeded and diced
½cupsliced red onion ringsoptional
4largeripe fresh peaches, peeled, sliced (peeling is optional)
1cupfresh basil leavescut in strips
Break up the frezzelle into bite-size pieces and place in large, shallow bowl.
Make the dressing by whisking together vinegar, honey, water, cardamon, salt & pepper. Slowly drizzle in the olive oil while whisking at the end.
Add the tomatoes and cucumbers to the bread. Pour the dressing over the bread and vegetables and toss so each piece of bread is coated.
Let the bread sit for at least 30 minutes to absorb the dressing and slightly soften.
If the peaches are soft just add them to the salad. If they are too firm, you can grill them in a drop of olive oil to soften first.
Add the peaches and torn basil leaves to the salad and toss. Salt and pepper to taste.