• Recipe by
  • Prep time
    15 minutes + 20 minutes resting time
  • Cook Time
    10 minutes
  • Serves

Equipment: 12.25 x 16.25 Inch Parchment Paper Sheets


For the Salad

3 peaches, pitted & thinly sliced

1 pint cherry tomatoes, halved

3 cups (165 grams) ciabatta croutons

1 cup (200 grams) bocconcini

¼ cup fresh basil, thinly sliced

For the Croutons

½ ciabatta (165 grams), cut into 1-inch pieces

2 tablespoons olive oil

2 garlic cloves

½ teaspoon dried oregano

½ teaspoon salt

½ teaspoon pepper

For the Dijon Vinaigrette

½ cup olive oil

¼ cup white wine vinegar

2 garlic cloves, minced

1 tablespoon dijon

1 teaspoon maple syrup

½ teaspoon salt

½ teaspoon pepper


For the Croutons

Preheat oven to 425ºF and line baking sheet with parchment paper. Place bread cubes and garlic cloves. Drizzle with olive oil and season with oregano, salt and pepper. Toss and bake for about 8 to 10 minutes, or till croutons are golden brown.

For the Dressing

In a medium-sized bowl, using a whisk or electric hand mixer, combine olive oil, white wine vinegar, garlic cloves, dijon, maple syrup, salt and pepper.

For the Salad

In a large bowl, add peaches, cherry tomatoes, bocconcini, croutons and basil. Drizzle half of the dressing and toss till well combined. Allow salad to sit for about 20 minutes, till it absorbs some of the dressing. Add more dressing if desired, toss again and serve.

Peach Panzanella Salad

Peach Panzanella Salad

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Kristeena Michelle