Peach Panzanella Salad

Ingredients

rustic breadcut into 1-inch cubes

6 cup

olive oil

1 cup

kosher salt

to taste

fennel bulbvery thinly sliced

2 medium

red onionvery thinly sliced

1

peachessliced into 1/2 inch wedges

6 medium

baby arugula

6 oz

basilfresh

30 leaf

pumpkin seeds

2/3 cup

garlic clovefinely minced

2 clove

whole grain mustard

2 tsp

honey

2 tsp

vinegarwhite balsamic, champagne, sherry, or red wine

6 tbsp

black pepperfreshly ground

1/2 tsp

Method

1. 01Preheat oven to 400°F.
2. 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
3. 03Whisk garlic, mustard, honey, vinegar, 1/2 cup olive oil, salt, and pepper in a bowl.
4. 04Place fennel and onion in a large bowl. Toss with a little dressing and let marinate 10-15 minutes.15 min
5. 05Add arugula, peaches, basil, cooled croutons, and pumpkin seeds. Gently toss with more dressing as needed. Taste and adjust salt and pepper.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Egg-free
• Dairy-free
• Soy-free