Peach Panzanella

We put a new spin on panzanella with this yummy peach version. This peach and bread salad is perfect for a summer day.

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Peach Panzanella

Directions

  1. Toast 3 cups of thick cubes of leftover baguette or French bread in a 400 degrees F oven for 10 minutes or until dry. Meanwhile, in a bowl combine 1 1/2 cups peach wedges, 1 chopped avocado, and 1/4 cup thinly sliced red onion with 2 cups of arugula. Drizzle with 3 tablespoons olive oil and 2 tablespoons white wine vinegar. Season to taste with salt and pepper. Add toasted bread and toss to coat. Let stand for 30 minutes before serving. Makes about 5 cups.
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