Heirloom Tomato and Peach Caprese Panzanella Salad
Heirloom Tomato and Peach Caprese Panzanella Salad is peach and tomato caprese salad complete with basil, mozzarella and homemade croutons!
Ingredients
For the croutons:
- 2 tablespoons extra virgin olive oil
- 8 ounces french bread cut into 1" cubes*
- pinch of salt
For the salad:
- 2 cups roughly chopped heirloom tomatoes cut 1" chunks*
- 1 cup chopped peach cut into 1" chunks (I peeled mine)
- 4 ounces mozzarella balls halved
- 10 basil leaves torn
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
- 1 cup croutons
Instructions
Prepare the croutons:
- Preheat the oven to 350 degrees. Place the cubed bread on a large rimmed baking sheet and add 1-2 tablespoons of olive oil (depending on how much of the bread you're using) and pinch of salt. Toss together until the bread is well coated and bake for 10-15 minutes, stirring halfway through, until golden brown and crispy. Remove from heat and set aside.
Assemble the salad:
- Place the tomatoes, peach, mozzarella, and torn basil leaves in a large bowl. Add the lemon juice, olive oil, salt, and pepper to taste, and stir until combined. Stir in the croutons and allow to sit at room temperature for a minimum of 15 minutes to allow the flavors to meld. Serve at room temperature and enjoy! Salad is best the day that it's made.
Notes
- *I used store bought focaccia bread for my croutons -- the herb flavor in it makes the best croutons! If pressed for time, use your favorite store bought croutons.
- You'll have some croutons leftover to use in your favorite salads. Store leftover croutons in an airtight container for 2-3 days.
- Omit croutons to make this gluten free.
- This salad is best when you use a wide variety of colors of heirloom tomatoes. Heirloom cherry tomatoes are great, too!
Nutrition
Calories: 193kcal, Carbohydrates: 14g, Protein: 9g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Cholesterol: 23mg, Sodium: 365mg, Fiber: 2g, Sugar: 6g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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