Don’t be the friend who just brought a salad, be the friend who brought BREAD SALAD. 🍅🥖🍑🥂 This peak summer panzanella hits all the right notes. It’s savory, sweet, creamy, crunchy … and truly elite paired with a crisp glass of Yes Way Rosé.
SUMMER PEACH + TOMATO PANZANELLA
Ingredients:
½ loaf day-old bread, torn into bite-size pieces
1 tbsp olive oil
1 tsp salt
1 juicy peach, sliced
2 medium heirloom tomatoes, sliced
¼ red onion, thinly sliced
½ cup yellow corn (fresh or frozen)
Handful of fresh basil leaves
Crumble of goat cheese
Dressing:
¼ cup olive oil
2 tbsp red wine vinegar
2 tsp or so of honey
1 garlic clove, minced
Salt and pepper, to taste
Instructions:
Preheat your oven to 375°F. On a baking sheet, toss the torn bread with 1 tablespoon olive oil and a teaspoon of salt. Bake for about 10 minutes, or until the croutons are golden and crunchy. Set aside to cool.
In a large bowl, combine the sliced peach, heirloom tomatoes, red onion, corn, fresh basil, and the toasted croutons.
In a small bowl, whisk together the olive oil, red wine vinegar, honey, garlic, salt, and pepper until well combined. Pour the dressing over the salad and toss gently to coat everything.
Top with crumbled goat cheese, give it one final toss, and serve immediately. Preferably with a cold glass of Yes Way Rosé.
#panzanellasalad #easydinner #summersalads #peachrecipes #sayyesway #yeswayrosé
Don’t just bring a salad, bring bread salad. This panzanella is basically a summer cheese board tossed into a bowl made with some croutons crisped up in the oven and then juicy peaches, heirloom tomatoes, red onion, sweet corn, and fresh basil all tied together with a honey vinegrett. Then comes a crumble of goat cheese to tie it all together. It’s fresh, it’s vibrant, and it’s best friends with a chilled glass of Yes way rosé. Perfect for barbecues or solo lunches.
Dining and Cooking