Do me a favor and visit the farmers market this weekend to buy some big, juicy tomatoes, basil, and fresh peaches. When you get home, make yourself this peach and tomato panzanella salad! I forget where I saw the combo for tomato and peaches in a salad like this one, but ever since I couldn’t get it out of my mind. Initially, I thought the combo might be too weird, but now that I’ve tried it, I am totally hooked! The sweetness from the peaches balances out the acidity of the tomatoes. To top it all off, I sprinkled on some crumbled goat cheese, basil, salt and pepper. A traditional panzanella is more of a bread based salad with some veggies, but I prefer it this way with mostly veggies and a little bread. Maybe that makes this more of a caprese salad with croutons? Either way, it is delicious!
I used a gluten free whole wheat bread for this version I made at home, but regular whole wheat bread is fine too. Too keep things as simple as possible, I just chopped up my bread and toasted it in the toaster oven until golden. The thing I love most about this time of year is that the produce is so flavorful it needs hardly any prepping to taste delicious. This salad is a perfect example of that!
- 3 slices gluten free bread, cut into 1" cubes
- 2 large heirloom or beefsteak tomatoes (~3 lbs), sliced
- 2 peaches, pits removed and sliced
- 2½ tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 ounces goat cheese, crumbled
- ¼ cup chopped fresh basil leaves
- ⅓ cup coarsely chopped almonds
- Salt and Ground Black Pepper, to taste
- Toast cubed bread in a toaster oven ~5 minutes or bake at 350 in the oven until golden brown. Brush with olive oil before toasting if desired.
- Add all of your ingredients into a bowl and toast to mix. Serve immediately.