Fresh Summer Peach and Basil Panzanella Salad

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If you have ever been to Tuscany in the warm months you’ve probably encountered some delectable fruit based salads.  The Italians also make a dish called Panzanella, a salad of bread and tomatoes.  I was recently in Italy and was served a combination of the two, this peach dish I just had to share.

For this recipe, the traditional tomatoes were replaced by seasonal ripe peaches, a crisp alternative that delights the palette.  Sweet and savory, there is a surprising plethora of textures that meld together beautifully.  The best part is it only took me about 15 minutes to make.  I love that it can stay in the fridge for a couple of days too.  This is perfect for a dinner party, picnic or make ahead meals for work.

I’m really into the Pomegranate Gingham series.  I can quickly throw them on my patio table and instantly have a picnic vibe.  I like to serve this dish with something on the grill, like salmon or chicken.  It makes for a great evening outside with family and friends.  Go get to chopping and add this to your summer staple recipes!

Peach Summer Salad

Peach and Basil Panzenella Salad

3-4 ripe peaches, sliced in 1/8 in slices

1 C sliced strawberries

1/2 of a red onion, diced

1/2 C of fresh mozzarella, chopped in chunks

1/4 C fresh basil, minced

1 C fresh baby spinach, chopped

1/2 of a baguette, in 1/2 chunks

pinch of red chili flakes

1/2 tsp salt

1/4 C balsamic vinegar

1/4 C olive oil

In a measuring cup mix the oil and vinegar.  In a large bowl stir together all ingredients except oil and vinegar.  Pour O + V over the salad as you stir frequently to make sure it is evenly saturated.  Add more/less O + V to your taste.  I hope you love this as much as I did!

The post Fresh Summer Peach and Basil Panzanella Salad appeared first on Pomegranate Journal.

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