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Roasted Tomato & Peach Panzanella Salad

Serves 2


  • 3 ripe, local peaches, peeled and chopped
  • 3 ripe local tomatoes, peeled and chopped
  • 2 slices good quality wheat bread. chopped into cubes
  • 1 tbs olive oil
  • 1/4 cup local honey
  • 1/4 cup balsamic vinegar
  • 1/4 olive oil
  • coarse salt & cracked pepper to tast
  • 2 oz soft goat cheese


Pre heat oven to 400 degrees. Place bread cubes in large bowl, drizzle 1 tbsp of olive oil slowly and toss to coat.  Arrange cubes in a single layer on a baking sheet. Bake 15-18 minutes, turning once at 10 minutes. until toasted. Cool bread to room temperature
Place peaches and tomatoes on baking sheet and roast 20 minutes at 400 degrees. Cool to room temperature
Whisk or blend olive oil, honey, vinegar, salt & pepper
Blend all ingredients in a bowl and top with bits of goat cheese.
Serve immediately

Roasted Tomato & Peach Panzanella Salad

Submitted by Amanda Virgillito Saad

This recipe takes a traditional Italian bread salad and gives it some southern personality

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