Ingredients
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3 cups cubed rustic bread (sourdough, ciabatta, or baguette)
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3 ripe peaches (sliced into wedges)
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1 cup cherry tomatoes (halved)
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1 cucumber (thinly sliced)
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1/4 red onion (thinly sliced)
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1/2 cup fresh basil leaves (torn)
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Optional: 1/2 cup fresh mozzarella balls or sliced chicken ham
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1/4 cup extra virgin olive oil
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2 tablespoons balsamic vinegar
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1 teaspoon Dijon mustard
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1 teaspoon honey
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Salt and black pepper (to taste)
Instructions
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Preheat the oven to 375°F (190°C). Toss bread cubes with olive oil and toast on a baking tray for 10–15 minutes, turning halfway through. Let cool.
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Slice peaches into wedges. Halve cherry tomatoes. Thinly slice cucumber and red onion. Tear basil leaves.
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In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey. Season with salt and pepper.
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In a large bowl, combine toasted bread, peaches, tomatoes, cucumber, onion, and basil. Pour over vinaigrette and toss gently.
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Let the salad rest for 15–20 minutes before serving to allow flavors to blend.
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Add optional mozzarella or chicken ham before serving, if desired. Serve at room temperature.
Notes
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Use day-old bread for best texture.
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Substitute apple cider vinegar if balsamic is unavailable.
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Salad can be customized with seasonal produce or proteins.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: 15 minutes