Peach Panzanella Salad with Berries and Cucumbers

The perfect anytime salad, Peach Panzanella Salad with Berries and Cucumbers is a refreshing meal that’s a fun twist on the classic summer favorite. Created by Kellie from The Suburban Soapbox and made with Harry & David Oregold Peaches, this simple recipe is a fantastic summer meal!

I love entertaining but manage to only pull it off in the summer. The winter months just don’t seem fit for celebrating, but long summer days… they’re reason alone to throw a party. I try to keep a few recipes at the ready for simple and easy meals that come together in minutes. And I ALWAYS have a pile of Oregold Peaches ready and waiting for a quick, festive recipe.

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.

I toss day old bread cubes in a mixture of honey and olive oil before baking them to a golden brown. 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!

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Peach Panzanella Salad with Berries and Cucumbers

5 from 1 vote

Servings 4

The perfect anytime salad, Peach Panzanella Salad with Berries and Cucumbers is a refreshing meal that’s a fun twist on the classic summer favorite. Created by Kellie from The Suburban Soapbox and made with Harry & David Oregold Peaches, this simple recipe is a fantastic summer meal!

Ingredients:

• 1 lb day old bread (cut into bite sized cubes)
• ¼ cup honey
• ½ cup olive oil
• ½ tsp kosher salt
• ½ tsp fresh ground pepper
• 3 Harry & David® Oregold® Peaches (pitted and sliced)
• 1 English cucumber (sliced)
• 1 cup raspberries
• 1 cup blackberries
• 1 cup blueberries
• ½ cup thinly sliced basil

Instructions: 

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

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