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Peach Panzanella Salad


Peach Panzanella Salad
Serves: 4Ready In: 30 minutes

Why We Like It


"Panzanella" is a Tuscan salad made with bread and tomatoes and very popular in the summer.  This version incorporates fresh summer peaches and it is oh-so-delicious!

Preheat the oven to 400 degrees

Cook the Quinoa:

  • 1/2 cup quinoa (OPTIONAL, uncooked, rinsed if necessary)
  • 1 cup vegetable broth (low sodium, for cooking quinoa)

If quinoa is not pre-rinsed, then rinse it in a fine mesh colander before adding to a saucepan with the vegetable broth.  (Quinoa has a natural coating, saponin, that can sometimes taste bitter and is removed by rinsing).  Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes or until liquid is absorbed.  Set aside to cool.

Make the Croutons:

  • 6 slices whole grain bread (of your choice, cut or torn into bite size pieces)
  • 1 Tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Add to a large bowl and toss to combine.  Spread onto a large baking sheet in a single layer.  Bake for 10-15 minutes, tossing every 5 minutes so the croutons cook evenly.  You want the croutons crunchy, but not too hard.  When they are done, remove from the oven and set aside to cool.

Make the Dressing:

  • 3 Tbsp olive oil
  • 3 Tbsp balsamic vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Add to a small bowl or mason jar and stir or shake to combine.  Set aside.

Put it All Together:

  • 1 bunch kale (leaves removed from stems and chopped, or chopped greens of your choice)
  • 1 shallot (chopped, or 2 Tbsp chopped white onion)
  • 4 tomatoes (cut into bite size pieces)
  • 4 peaches (pitted and cut into bite size pieces)
  • 2 Tbsp fresh basil leaves (chopped)

Add to a large bowl along with the croutons and cooked quinoa.  Drizzle with some of the dressing and toss to combine.  Add more dressing if desired.  Let the salad sit for 5 minutes for the croutons to absorb some of the dressing.

Serve and Enjoy!

Quick Tips


For even more flavor, you can grill the peaches and tomatoes for a few minutes before adding them to the salad.  As long as you are using fresh in-season peaches and tomatoes, either way will taste amazing!

Nutrition Information for one serving


  • Calories: 325
  • Fat: 16 g
  • Saturated Fat: 2 g
  • Total Carbohydrate: 43 g
  • Cholesterol: 0 mg
  • Fiber: 8.5 g
  • Sugars: 21 g
  • Protein: 9 g
  • Sodium: 395 mg
(Recipe adapted from blog.belovedgreen.com)
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