Summer Panzanella Salad with Pesto Vinaigrette | Recipe Cloud App

Ingredients

• 1 loaf of French bread cut into 1-inch cubes
• 1 cup of assorted colored cherry tomatoes sliced in half
• 3 stalks of sliced celery
• 1/2 seeded and thinly sliced cucumber
• 2 pitted and sliced peaches
• 2 cups of arugula
• 2 cups of spring mix
• 1/2 cup of Feta or goat cheese crumbles
• 2 chicken breasts
• 4 tablespoons of olive oil
• sea salt and fresh cracked pepper to taste
• 2 packed cups of fresh basil leaves
• juice of 1 large lemon
• 1/3 to 1/2 cup of olive oil
• 1/4 cup of grated Parmesan cheese
• 1 tablespoons of pine nuts
• 3 tablespoons of water
• Kosher salt and fresh cracked pepper to taste