Name: Tuscan Bread Salad (Panzanella) with Bacon, Peaches & Fresh Mozzarella
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 12 slices bacon; 1 ½ English cucumbers; 1 small pkg fresh basil; 1 ½ (227 g) pkg fresh mozzarella cheese; 3 small pkgs grape tomatoes; 6 peaches; 3 red bell peppers; ½ medium red onion; 6 slices whole grain bread; black pepper; Dijon mustard; extra virgin olive oil; honey; salt; white wine vinegar

Tuscan Bread Salad (Panzanella) with Bacon, Peaches & Fresh MozzarellaTuscan Bread Salad (Panzanella) with Bacon, Peaches & Fresh Mozzarella — a 35-minute dinner recipe with 15 ingredients, serving 6.Ingredients

12 slices bacon

1 ½ English cucumbers

1 small pkg fresh basil

1 ½ (227 g) pkg fresh mozzarella cheese

3 small pkgs grape tomatoes

6 peaches

3 red bell peppers

½ medium red onion

6 slices whole grain bread

black pepper

Dijon mustard

extra virgin olive oil

honey

salt

white wine vinegar

Instructions

Wash and dry the fresh produce.

Small dice bacon.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add bacon and cook, stirring occasionally, until crispy, 5-6 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving the drippings in the skillet.

Meanwhile, place oil, vinegar, Dijon, honey, salt, and pepper in a large bowl; whisk to combine the dressing and set aside.

Using a clean cutting board, cut or tear bread into bite-sized pieces.

Return skillet (with bacon drippings) to low heat. Add bread and cook, stirring occasionally, until golden brown and crisp, 5-6 minutes. Remove from the heat.

While the croutons are cooking, peel, halve, and slice onion into thin half-moons. Add to the bowl with the dressing and stir to combine.

Trim, seed, and small dice bell peppers; add to the bowl.

Trim and medium dice cucumbers; halve tomatoes. Add both to the bowl.

Quarter peaches lengthwise (around the pit); twist quarters to separate, then remove and discard pits. Medium dice each quarter and add to the bowl.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons; add to the bowl.

Medium dice mozzarella and add to the bowl along with the croutons; toss to combine the salad.

To serve, divide salad between plates or bowls. Top with bacon and enjoy!

Open this recipe in Flambette