Wednesday, August 17, 2016

Looking for a Tasty Summer Salad? Try this Peach Panzanella with Fresh Mozzarella

Makes 3 servings, about 500 calories per serving


1 Bread Boule
1/2 lb Fresh Mozzarella
4 oz Arugula
4 oz Yellow Cherry Tomatoes
1 Cucumber
2 Cloves Garlic
1 Fresh Peach
1 Bunch of Basil
2 T Vinegar
1 Shallot
1/2 t Sea Salt
Olive Oil
Salt & Pepper


Dice shallot and place in a small bowl with the vinegar. Thinly slice the peach and the cucumber. Halve the tomatoes. Roughly chop the basil. Slice the bread into 1" slices. Peel the garlic. Halve the cheese.

Make the vinaigrette by slowly whisking 2 T olive oil into the shallot-vinegar mixture. Season with salt & pepper. Place the tomatoes, peach, cucumber, half of the basil and half of the shallot mixture into a large bowl. Stir to coat and let sit for 10 minutes. 

Make the croutons by grilling the bread slices in 2 t of olive oil. Flip occasionally until brown and toasty. Rub each slice with the garlic clove. Dice. 

Slice the mozzarella and drizzle with olive oil and sprinkle with sea salt. Add the arugula, croutons and remaining vinaigrette to the fruit & veggie mix. Toss to coat.  Divide the salad between plates and top with seasoned mozzarella. Enjoy!

Do you have a favorite summer salad? Share in the comments below. 


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