Receta Peach Tomato Panzanella
Last week we had very warm weather, which then turned very cold but I’m trying to still think *warm* thoughts, and I was kept busy trying to make the most of my garden harvest. We are inundated right now with tomatoes and cucumbers and lots of herbs. I don’t want any to go to waste and summers are so short here in Maine. I really would consider a green house, but I don’t think my husband would go for that.
What I love about this panzanella is that it has those sweet late summer tastes from the peach and tomatoes, but the crunch and warmth from the bread brings a feeling of fall. It’s just perfect for this time of year.We enjoyed it as a light lunch, but it can be served as a delicious appetizer or side dish as well.
Peach & Tomato Panzanella
Ingredients
- 1/3 loaf of crusty whole grain bread (about 8 slices)
- 2 medium tomatoes, chopped
- 2 ripe yellow peaches, thinly sliced
- 1/2 medium red onion, thinly sliced
- 1 Tbsp fresh thyme leaves
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp fine sea salt
- Black pepper to taste
Pre-heat oven to 350F.
Tear bread into 1 1/2 – 2-inch pieces and arrange in a single layer on a rimmed baking sheet.
Place baking sheet in oven. Bake for 12 to 15 minutes until crisp and golden brown.
While the croutons are baking, combine the tomatoes, peaches, red onion, and thyme in a large bowl. Stir in olive oil, balsamic vinegar, salt, and pepper.
Remove the croutons from the oven and allot to cool for 5 minutes.
Gently fold croutons into salad and divide among serving dishes.
Serves 4
Nutritional Information
Per Serving: 293 Calories, 15g Fat, 7g Protein, 38g Carbohydrates, 5g Fiber, 13g Sugar
Source: Kiwi Magazine August/September 2014