Peach, Basil, And Almond Panzanella

peach-basil-almond-panzanella
Photo by Joyce Lee
Peach, Basil, And Almond Panzanella 4.6 5 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 280 calories
    • Fat 22 g
    • Sat Fat 4 g
    • Cholesterol 13 mg
    • Sodium 453 mg
    • Protein 6 g
    • Carbohydrate 18 g
    • Sugar 7 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 56 mg

Combine the oil, vinegar, and ¼ teaspoon each salt and pepper in a small bowl.Drizzle the peaches, ricotta salata, almonds, and bread with the dressing and gently toss. Top with the basil leaves.Serve immediately or let sit for up to 30 minutes. (The bread will soften slightly.)

Ingredients

  1. Check 1/4 cup olive oil
  2. Check 2 tablespoons champagne vinegar
  3. Check kosher salt and black pepper
  4. Check 3 peaches, cut into wedges
  5. Check 2 ounces ricotta salata, shaved
  6. Check 1/4 cup chopped roasted almonds
  7. Check 2 ounces crusty bread, torn in small pieces
  8. Check 2 tablespoons fresh basil leaves, torn if large

Directions

  1. Combine the oil, vinegar, and ¼ teaspoon each salt and pepper in a small bowl.
  2. Drizzle the peaches, ricotta salata, almonds, and bread with the dressing and gently toss. Top with the basil leaves.
  3. Serve immediately or let sit for up to 30 minutes. (The bread will soften slightly.)