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:
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:
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:
Add to a small bowl or mason jar and stir or shake to combine. Set aside.
Put it All Together:
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!
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
- Cholesterol: 0 mg
- Total Carbohydrate: 43 g
- Fiber: 8.5 g
- Total Sugars: 21 g
- Protein: 9 g
- Sodium: 395 mg
Recipes to Try
- Hatch Chile-Quiles
- Creamy Cucumber Soup
- Deli-Inspired Olive Salad
- Garlicky Cauliflower and Kale with Dates and Pecans
- Apple and Bok Choy Salad with Maple Almond Vinaigrette
- Need a Napkin Burger Bowl
- Banh Mi Burger Bowl
- Smoky Black Eyed Peas
- Crispy Eggplant and Corn with Chile Oil
- Eggplant and Tomato with Almond Crumble