Summer Pesto and Peach Panzanella Salad
This vibrant Vegan Summer Pesto and Peach Panzanella Salad combines juicy peaches, mixed tomatoes, crisp croutons, and fragrant basil pesto. It is a light yet satisfying dish, perfect for warm-weather meals. Read on for the easy recipe and flavour-boosting tips!
Ingredients
- 650 g mixed tomatoes cut into wedges
- 2 large peaches cut into wedges
- 2 cups torn or cubed crusty bread
- 3 tbsp extra virgin olive oil
- 1 tbsp white vinegar
- ¼ red onion finely sliced
- Genoese Plant Based Fresh Basil Pesto
- Fresh basil leaves
Instructions
- Place the tomatoes and peaches in a colander set over a large bowl. Season with salt and pepper. Toss gently to combine, then set aside for 10-15 minutes to draw out the juices.
- Toast the bread in a frying pan with a drizzle of oil.
- Set aside the colander of fruits and add the extra virgin olive oil and vinegar to the bowl of drained tomato and peach juice. Stir until well combined.
- Add the tomatoes, peaches, toasted bread and red onion. Season with salt and pepper and toss until combined. Set aside for 20-30 minutes for the bread to soak up the dressing.
- Transfer the salad to a serving platter and drizzle over basil pesto.
- Garnish with basil leaves, then serve and enjoy!