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!
Servings 4 -6
Ingredients
- 8 oz. Frezzelle or stale Italian bread
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoons honey
- 1/2 teaspoon ground cardamon
- 2 tablespoons water
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- 6 oz grape heirloom tomatoes cut in half
- ½ cucumber seeded and diced
- ½ cup sliced red onion rings optional
- 4 large ripe fresh peaches, peeled, sliced (peeling is optional)
- 1 cup fresh basil leaves cut in strips
Instructions
- 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.
- Chill or serve at room temperature.