Description
A refreshing summer salad with ripe peaches, crusty bread, and a tangy dressing. Perfect for a light, flavorful meal or as a side dish at a barbecue.
Ingredients
- 4 cups crusty bread, cubed
- 2 ripe peaches, diced
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Spread the cubed bread on a baking sheet and bake for 10-12 minutes until golden and crispy.
- In a large bowl, combine the diced peaches, cucumber, red onion, and basil.
- In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper.
- Add the crispy bread cubes to the bowl with the peaches and vegetables.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for 10 minutes to allow the flavors to meld together, then serve.
Notes
- For a more savory option, add crumbled feta or goat cheese to the salad.
- Use gluten-free bread to make the dish gluten-free.
- Allow the salad to sit for a few minutes for the bread to soak up the dressing.