Peach, Plum & Cherry Panzanella Salad
Panzanella salad is a favorite Tuscan staple of soaked bread and ripe tomatoes. Here it is enlivened with the addition of fresh peaches, plums and cherries.
Recipe - Downers Grove, IL
Peach, Plum & Cherry Panzanella Salad
Prep Time20 Minutes
Servings8
Cook Time18 Minutes
0Ingredients
3 Tbsp. plus ½ cup Fresh Thyme extra-virgin olive oil, divided
3 cups whole grain bread cut into ¾-inch cubes
2 fresh peaches, pitted and thinly sliced
2 fresh plums, pitted and thinly sliced
2 cups fresh sweet cherries, pitted and halved
1 cup grape or cherry tomatoes, halved
1/3 cup chopped red onion
¼ cup Fresh Thyme organic red wine vinegar
2 tsp. agave nectar
1/3 cup loosely packed small fresh mint leaves
Fresh Thyme fine sea salt, to taste
Fresh Thyme organic ground black pepper, to taste
Directions
- Preheat your oven to 375°F. Line a large rimmed baking pan with parchment paper; set aside.
- On a large cutting board cut your whole grain bread into ¾ in. thick cubes.
- In a medium bowl, drizzle 3 Tbsp. olive oil over the bread cubes; toss until combined. Spread bread cubes in prepared pan. Bake for 15 to 18 minutes, stirring halfway through. Remove from oven and cool.
- Next you need to cut up your fresh produce. On a separate cutting board slice your peaches and plums into thin wedges. Be sure to keep the skin on the fruit as it provides additional fiber to the dish. Place fruit into a large mixing bowl and set aside.
- Next cut your cherry tomatoes and cherries in half. Discard the pit from each cherry and add ingredients to the peach and plum mixture.
- Lastly chop your red onion into ½ in. thick pieces and add to the fruit mixture.
20 minutes
Prep Time
18 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$12.49$0.37/oz
Boulart Whole Grain Ciabatta Baguette - 6.2 Ounce
$2.49$0.40/oz
California Yellow Peaches - 0.6 Pound
$2.39 avg/ea$3.99/lb
Not Available
Jumbo Sweet Red Cherries - 3 Pound
Sale
$17.97 avg/ea was $20.97 avg/ea$5.99/lb
Flavor Bombs Cherry Tomatoes On The Vine - 12 Ounce
$4.49$0.37/oz
Red Onions - 1 Pound
$1.49 avg/ea$1.49/lb
Fresh Thyme Organic Red Wine Vinegar - 16.9 Ounce
$3.99$0.24/oz
Madhava Raw Amber Agave Nectar - 17 Ounce
$6.49$0.38/oz
Organic Bunched Mint - 1.3 Ounce
$1.99$1.53/oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Fresh Thyme Organic Ground Black Pepper - 1.98 Ounce
$3.99$2.02/oz
Directions
- Preheat your oven to 375°F. Line a large rimmed baking pan with parchment paper; set aside.
- On a large cutting board cut your whole grain bread into ¾ in. thick cubes.
- In a medium bowl, drizzle 3 Tbsp. olive oil over the bread cubes; toss until combined. Spread bread cubes in prepared pan. Bake for 15 to 18 minutes, stirring halfway through. Remove from oven and cool.
- Next you need to cut up your fresh produce. On a separate cutting board slice your peaches and plums into thin wedges. Be sure to keep the skin on the fruit as it provides additional fiber to the dish. Place fruit into a large mixing bowl and set aside.
- Next cut your cherry tomatoes and cherries in half. Discard the pit from each cherry and add ingredients to the peach and plum mixture.
- Lastly chop your red onion into ½ in. thick pieces and add to the fruit mixture.