Description
Add a splash of color to your day with this bright and summery take on Panzanella salad. Made with peaches instead of tomatoes, this easy recipe offers a delightful balance of sweet and savory flavors and makes a great accompaniment or light meal.
Ingredients
Units
Scale
- Salad:
- 5 cups baby arugula/rocket
- 4 white peaches
- 4oz (112g) fresh mozzarella
- 10 large basil leaves
- 2 gluten-free bagels
- 4 tsp extra virgin olive oil
- Salt
- Dressing:
- 3 tbsp extra virgin olive oil
- 1–2 tbsp balsamic vinegar
Instructions
- Line a small baking sheet with aluminum foil.
- Tear the bagels into small pieces, and add to a small mixing bowl. Drizzle 4 tsp olive oil over the bagels and sprinkle with salt. Mix to coat the bagel bits in olive oil.
- Pour the bagel bits on to the lined baking sheet. Turn the oven on to broil-low and insert the baking sheet into the oven. Toast for 3 minutes or until golden brown being careful not to burn. Remove from the oven and allow to cool.
- Add the arugula to a large salad bowl.
- Tear the fresh mozzarella and basil, and add to the arugula.
- Slice the peaches into wedges, and add to the other salad ingredients.
- Add the toasted bagel bits to the bowl, along with 3 tbsp olive oil, and 1-2 tbsp balsamic vinegar. Toss to combine. Serve immediately.