Color & Control:

Peach Panzanella Salad


Baking sheet


1 pound day old bread (cut into bite sized cubes)
¼ cup honey
½ cup olive oil
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
3 Oregold Peaches (pitted and sliced)
1 English cucumber (sliced)
1 cup raspberries
1 cup blackberries
1 cup blueberries
½ cup thinly sliced basil


Preheat oven to 425˚ F.

Place the cubed bread into a large mixing bowl.

In a small bowl, whisk together the honey, olive oil, salt, and pepper.

Pour half of the olive oil mixture over the bread and toss to coat.

Spread the bread in an even layer on a baking sheet and bake for 6-7 minutes.

Stir bread cubes and cook for an additional 7-8 minutes or until golden brown and crispy.

Remove from the oven and let cool to room temperature.

Place croutons in a large mixing bowl. Add the peaches, cucumber, raspberries, blackberries, blueberries, and basil.

Pour in the remaining olive oil mixture and toss to coat. Add additional salt and pepper if needed. Serve immediately.


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