Peach Panzanella

This is one of my favorite summer salads. Why wouldn’t it be? Its primary ingredients are delicious Colorado peaches and BREAD. Win, win!

Enjoy, and happy summer eating to you and yours.

What You’ll Need

1 square loaf of cornbread (homemade and fully cooled or store-bought)

4 ripe peaches, peeled

1 cucumber

1 C cherry tomatoes

fresh basil leaves

Dressing:

1/4 C apple cider vinegar

1/2 C olive oil

1 T dijon mustard

squeeze of honey

pinch of salt and pepper

What you’ll do:

Preheat the oven to 400 degrees. Cut your cornbread into half-inch cubes and place them on a baking sheet. Drizzle with olive oil (or spray with Pam if you prefer) and a pinch of salt and pepper. Toast in the oven for about 15 minutes or until browned and slightly crispy. Let them cool completely, and try not to eat all of these sweet golden nuggets.

Meanwhile, whisk the dressing ingredients in a medium bowl. Then, slice your cucumber, tomatoes, and peaches. Add these to your dressing and gently stir.

About ten minutes before serving, toss in your cornbread cubes and torn basil leaves. Garnish with fresh whole basil leaves on top.

*To make this a more complete meal, we have added shredded rotisserie chicken. You could also add bacon. Enjoy!