Peach Panzanella Bread Salad

Meal, serves 4, 300 cal/serving, 20 minutes


  • 4 cups cubed whole grain baguette
  • 1.5 tbs olive oil
  • 1 peach, cubed
  • 4 stalks of kale, stemmed and cut into thin 1 inch strips
  • 1/2 cup cherry tomatoes, halved



Preheat oven to 350 degrees Fahrenheit. Place bread cubes in a bowl and drizzle olive oil over bread evenly. Toss to coat bread cubes. Season with a pinch of salt and pepper. Transfer bread cubes to a baking pan and bake for 10 minutes, flipping the bread five minutes in. Remove and let cool for five minutes.

While bread is cooling, assemble salad: combine chopped peach, kale, basil and tomatoes in a large bowl. In a smaller bowl, whisk together HerbNZest Basil Peach Raisin Chutney, vinegar and olive oil. Add bread cubes to the salad and coat entirely with the chutney vinaigrette. Let sit for five minutes so the bread can soak up with flavors. Season with a small amount of salt and pepper and serve!  You could serve this salad with our Flank Steak recipe as an option.

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  • Deboleena Dutta