Tossed with crunchy croutons and a tangy balsamic-shallot vinaigrette, this dish is the ultimate way to savor the season—fresh, bold, and utterly irresistible. Serves 8 and disappears fast!
Ingredients
Servings 8
Salad:
- 7 vine ripe tomatoes cut in chunks
- 3 Persian cucumbers sliced thick
- 2 peaches chopped in chunks
- ½ c fresh basil washed and cut in thin strips (chiffonade)
- ¼ c red onion chopped
- 2 c homemade or store-bought croutons
- ¾ cup pitted kalamata olives sliced in half
Dressing:
- ¼ c balsamic vinegar
- 2 tablespoons chopped shallot
- ½ c olive oil
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground pepper
Nutritional Facts
Nutrition Facts
Tomato Peach Panzanella Salad
Amount per Serving
Calories
218
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
12
g
Sodium
554
mg
24
%
Potassium
377
mg
11
%
Carbohydrates
17
g
6
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
3
g
6
%
Vitamin A
1171
IU
23
%
Vitamin C
18
mg
22
%
Calcium
36
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Toss salad ingredients together.
- In a small bowl, whisk balsamic vinegar, shallot, salt and pepper.
- While whisking, drizzle in the olive oil, until fully emulsified.
- Pour over salad and let the dressing coat the croutons and salad for about 10 minutes.
- Serve immediately.
This looks delicious minus the olives:) If I don't like olives, would you say skip this recipe? Or is there a substitution that you think would work?