20 min active20 min total3 servings

Peach Panzanella with Balsamic Drizzle

Kick off summer with juicy peaches and tomatoes, in a bread salad that soaks in all the sunny flavors. Top with creamy fresh cheese and a drizzle of inky vinegar.

Ingredients Included

  • Diced sourdough bread
  • Peaches
  • Cherry tomatoes
  • Basil
  • Fresh mozzarella cheese
  • Balsamic reduction

You'll Need

  • Extra-virgin olive oil
  • Salt and freshly ground pepper
Allergen Note: Contains milk, wheat.

Step 1

Preheat the oven to 400°F. Pour the bread onto a rimmed baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Bake until lightly toasted, about 10 minutes.

Step 2

Meanwhile, slice the peaches, cutting around and discarding the pits. Rinse the cherry tomatoes, remove the tops, and cut the tomatoes in half. Place the peaches and tomatoes in a large bowl, drizzle with 1 tablespoon olive oil, season with a pinch of salt, and toss to coat. Add the toasted bread and toss to combine. Set aside to let the bread soak up some of the juices, at least 5 minutes.

Step 3

Pick a couple of handfuls of basil, toss the stems, and tear the leaves, depending on size. Drain the mozzarella and cut or tear it into pieces.

Step 4

Just before serving, fold in the torn basil leaves. Heap the panzanella on plates and top with the mozzarella. Season with salt and pepper, drizzle with the balsamic reduction and a little more olive oil, and serve.
Find more recipes like this in the Good Eggs Vegetarian Dinner Kit
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