Ingredients
Scale
- 3 cups cubed rustic bread (sourdough, ciabatta, or baguette)
- 3 ripe peaches (sliced into wedges)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (thinly sliced)
- 1/4 red onion (thinly sliced)
- 1/2 cup fresh basil leaves (torn)
- Optional: 1/2 cup fresh mozzarella balls or sliced prosciutto
- Vinaigrette: extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper
Instructions
- 1. Toast the bread cubes in a preheated oven at 375°F for 10–15 minutes until golden and crisp; let cool.
- 2. Prepare the produce by slicing peaches, halving tomatoes, thinly slicing cucumber and red onion, and tearing basil leaves.
- 3. Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to create the vinaigrette.
- 4. In a large bowl, combine toasted bread with peaches, vegetables, and basil; drizzle with vinaigrette and toss gently.
- 5. Allow the salad to rest for 15–20 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 295
- Sugar: 7g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg