Block
Peach Panzanella Salad
Summer salad · 45 min
Ingredients
- rustic bread cut into 1-inch cubes
- 9 cup
- olive oil
- 1 1/2 cup
- kosher salt
- to taste
- fennel bulb very thinly sliced
- 3 medium
- red onion very thinly sliced
- 1
- peaches sliced into 1/2 inch wedges
- 9 medium
- baby arugula
- 9 oz
- basil fresh
- 45 leaf
- pumpkin seeds
- 0.99 cup
- garlic clove finely minced
- 3 clove
- whole grain mustard
- 3 tsp
- honey
- 3 tsp
- vinegar white balsamic, champagne, sherry, or red wine
- 9 tbsp
- black pepper freshly ground
- 3/4 tsp
Method
- 01Preheat oven to 400°F.
- 02Toss bread cubes with 1 tbsp olive oil and a pinch of salt. Lower heat to 375°F and bake on a sheet pan 20-25 minutes, tossing halfway, until crisp and golden. Cool.25 min
- 03Whisk garlic, mustard, honey, vinegar, 1/2 cup olive oil, salt, and pepper in a bowl.
- 04Place fennel and onion in a large bowl. Toss with a little dressing and let marinate 10-15 minutes.15 min
- 05Add arugula, peaches, basil, cooled croutons, and pumpkin seeds. Gently toss with more dressing as needed. Taste and adjust salt and pepper.