Peach Panzanella Salad - Penguin Books Australia
This summer salad is a lovely mix of sweet and tangy flavors with crunchy and soft textures.
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Cooking tools:
- Microplane
- Mason jar
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
Ingredients
- Eight 1-inch (2.5cm) slices (230 to 280g) sourdough or gluten-free bread, cubed
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- 2 ripe peaches, peeled, pitted, and sliced
- 2 medium heirloom tomatoes, quartered
- ½ medium red onion, thinly sliced
- ½ cup (35g) fresh basil leaves, chopped
- ½ cup (120 ml) extra virgin olive oil
- ¼ cup (60 ml) red wine vinegar
- 2 garlic cloves, grated
- ⅛ teaspoon black pepper
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