Peach Panzanella
Cook time
Total time
Serves: 2-3
  • Fresh bakery bread of choice, cut into bite-size cubes (about 2 cups)
  • Olive oil
  • Salt and pepper
  • Bag of butter and red leaf lettuce, or another lettuce of choice
  • ⅓ cup toasted pecans
  • ⅓ cup dried cherries
  • 2 ripe peaches, sliced
  • For the dressing:
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • salt and pepper
  1. Pre-heat the oven to 400 degrees. Toss the bread cubes with olive oil and spread onto a baking sheet. Sprinkle with salt and black pepper. Bake about 15 minutes, flipping the croutons halfway through. Croutons should be crisp but not overly hard.
  2. In the meantime, assemble the rest of the salad ingredients in a large bowl. Prepare the dressing in a small bowl, whisking all of the ingredients together and adding salt and pepper to taste.
  3. Once the croutons are ready, add directly to the salad. Toss all of the ingredients lightly and add about half the dressing. If you need more, add little by little. Serve immediately.
Recipe by Orchard Street Kitchen at