Roasted Peach Panzanella Salad With Blistered Tomatoes Recipe

Name: Roasted Peach Panzanella Salad With Blistered Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Peaches, Diced And Divided; 1-1/2 pint Cherry Tomatoes, Divided; 5 Tablespoons Extra Virgin Olive Oil, Divided; 4 cups Bread Cubes, I Cut Cubes From An Artisan Sourdough Loaf; 2 Tablespoons White Wine Vinegar; 1 Tablespoon Raw Honey; 1/4 cups Chopped Basil; 1/4 cups Chopped Dill; 2 Tablespoons Chopped Tarragon; 1 Tablespoon Chopped Oregano; 2 cups Baby Spinach; 1 cup Baby Arugula; 1/2 cups Crumbled Goat Cheese; Sea Salt And Black Pepper

Servings: persons

3 Peaches, Diced And Divided
1-1/2 pint Cherry Tomatoes, Divided
5 Tablespoons Extra Virgin Olive Oil, Divided
4 cups Bread Cubes, I Cut Cubes From An Artisan Sourdough Loaf
2 Tablespoons White Wine Vinegar
1 Tablespoon Raw Honey
1/4 cups Chopped Basil
1/4 cups Chopped Dill
2 Tablespoons Chopped Tarragon
1 Tablespoon Chopped Oregano
2 cups Baby Spinach
1 cup Baby Arugula
1/2 cups Crumbled Goat Cheese
Sea Salt And Black Pepper

1
Preheat oven to 375u00b0F. Line 2 baking sheets with foil. To one baking sheet, add 3/4 of the diced peaches. Toss with 1 tablespoon oil and sprinkle with just a little fine sea salt. To the second baking sheet, add 1 pint of cherry tomatoes. Toss with 1 tablespoon of oil and sprinkle with fine sea salt. Place both baking sheets in the oven. Roast peaches for 15 minutes, tossing halfway through until soft and just beginning to brown. Remove from heat and set aside. Roast tomatoes for 30 minutes, stirring halfway through, until they are cracked and blistered. Remove from heat and set aside.
2
Cut the remaining 1/2 pint of cherry tomatoes in half. Set aside.
3
On a third baking sheet lined with foil, add bread cubes. Toss the cubes with 1 tablespoon of oil and season generously with salt and black pepper. Place in the oven and cook for 30 minutes, tossing halfway through, until crispy and golden. Remove from heat and set aside.
4
In a large bowl, whisk together remaining 2 tablespoons of oil (add more if needed), vinegar, honey, basil, dill, tarragon and oregano. Season with salt and black pepper. Add spinach, arugula, peaches (both roasted and raw diced), tomatoes (both blistered and raw), and bread cubes. Toss until fully coated and thoroughly mixed. Set aside at room temperature to allow flavors to meld for about 1/2 hour before serving. Sprinkle with goat cheese and enjoy!

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 Peaches, Diced And Divided, 1-1/2 pint Cherry Tomatoes, Divided, 5 Tablespoons Extra Virgin Olive Oil, Divided, 4 cups Bread Cubes, I Cut Cubes From An Artisan Sourdough Loaf, and more.

Yes, Roasted Peach Panzanella Salad With Blistered Tomatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Peach Panzanella Salad With Blistered Tomatoes

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