1-800-Flowers Homepage
Personalization Mall Homepage
Sharis Berries Homepage
1800Baskets Homepage
Simply Chocolate Homepage
Fruit Bouquets Homepage
Cheryls Homepage
The Popcorn Factory Homepage
Wolfermans Homepage
Vital Choice Homepage
harryanddavid
Gift List
Sign In

Don't have an account?

Click Here
Benefits of Registration
  • Fast, secure checkout
  • Exclusive promotions & offers
My Orders

Easily ship to Moms at multiple addresses

See Details
  1. Peach Panzanella Salad with Berries and Cucumbers
Peach Panzanella Salad with Berries and Cucumbers

Peach Panzanella Salad with Berries and Cucumbers

Kellie Hemmerly | Appetizers, Salads, Peaches |American

This Peach Panzanella Salad with Berries and Cucumbers is a refreshing meal that's a fun twist on the classic summer favorite. Made with Harry & David Oregold Peaches, this simple recipe is a fantastic summer meal that is perfect to eat any time!

Long summer days are the perfect reason to throw a party and entertain. We recommend keeping a few recipes at the ready for simple and easy meals that come together in minutes. This Peach Panzanella Salad with Berries and Cucumbers is like a feast for your eyes. The vibrant colors are always a stunner at summer get-togethers and the fresh peaches, juicy berries, crisp cucumbers and croutons go together so swimmingly. Toss day old bread cubes in a mixture of honey and olive oil before baking them to a golden brown for delicious homemade croutons. Then add them to the sliced cucumbers, peaches, berries and basil and drizzle a little more of that honey/olive oil concoction. Summer dreams are made with this salad!

Peach Panzanella Salad with Berries and Cucumbers

Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes
Vegetarian
Print

Ingredients

  • 1 lb day old bread, cut into bite sized cubes
  • 1/4 cup honey
  • 1/2 cup olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh ground pepper
  • 3 peaches, pitted and sliced
  • 1 English cucumber, sliced
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 cup blueberries
  • 1/2 cup thinly sliced basil

Instructions

  1. Preheat oven to 425 degrees
  2. Place bread in a large mixing bowl and set aside
  3. In a small bowl, whisk together the honey and olive oil
  4. Pour 1/2 of the olive oil mixture over the bread and toss to coat
  5. Spread the bread in an even layer on a baking sheet and bake for 6-7 minutes
  6. Stir bread cubes and cook for an additional 7-8 minutes or until golden brown and crispy
  7. Cool to room temperature
  8. Place croutons in a large mixing bowl, then add peaches, cucumber, raspberries, blackberries, blueberries and basil
  9. Pour remaining olive oil mixture and toss to coat
  10. Serve immediately
Makes: 1 salad
Serves: 4 servings
peach panzanella salad 2
peach panzanella salad 3