Peachy Bread Salad (panzanella)

DSCN1981_LR This salad is a modification on the traditional tomato panzanella.  I was craving peaches (not tomatoes!) and, anyway, I thought it best to wait until our Michigan tomatoes are available to make the traditional version.  But that is the beauty of cooking right?  YOU are the master…the creator..use the ingredients that float your boat!

Key to this salad is a good crusty artisan bread.  I used an organic sour dough – several days old…not stale, but old.  No need to cut it up perfectly – simply tear it into bite-size chunks, toss with olive oil, salt, and toast in the oven for 10 minutes.  Toss in some minced garlic if you like (I did not).  Add your peaches, sliced leek, radish, lots of fresh basil, and chopped swiss chard.  Dress it with a good balsamic vinegar and olive oil and you have yourself a bowl of spring.  I served it with my quinoa vegetable patties (recipe coming tomorrow!) and we enjoyed every bite.


Peachy Bread Salad (panzanella)
  • 3-4 cups torn up pieces of bread
  • 6 ripe peaches
  • 1 small leek, washed well and thinly sliced
  • 3 radishes, sliced thin
  • 2 cups chopped swiss chard
  • 1 cup loosely packed chopped basil - reserve some for garnish
  • Olive oil
  • Balsamic vinegar
  • Salt & pepper
  1. Give thanks for SPRING - enjoy it while we have it!
  2. Preheat oven to 375 degrees. Tear up bread into bite-size chunks, toss with olive oil and salt. Bake in oven for 10-15 minutes turning once.
  3. Slice and chop the rest of the ingredients. Mix all together in a large bowl. Dress with the vinegar, oil, and salt/pepper. Garnish with a large basil leaf. Blessings!


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