Vegetarianized Recipe: Tomato Peach Panzanella Salad


Just the best of summer in a bowl! Peaches, tomatoes and basil are wed with shallots, fresh mozzarella and a light vinaigrette for a summer treat that comes together in a snap. Get creative or use up what you have in the fridge. Substitute or add avocado, corn, mint, feta, cheddar or sweet or hot peppers. Make vegan or trim calories by omitting the cheese.
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Servings: 8 as a side dish
Time: Less than 30 minutes active and total
8 ounces sourdough bread, cubed
1 pound peaches, quartered
1 pound tomatoes, quartered
2 medium shallots, minced
1/2 cup basil leaves, left whole
4 ounces bocconcini (small mozzarella balls), quartered
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon black pepper
1/2 teaspoon salt
1. Preheat oven to 300 degrees. On a cookie sheet, lay out bread cubes in a single layer and spray with cooking spray. Bake 10 minutes, until crisp, and then broil for 1-2 minutes to brown. Remove and let cool.

2. Meanwhile in a large bowl, add peaches, tomatoes, shallots, basil and bocconcini and toss gently. In a small bowl, whisk extra virgin olive oil, vinegar, salt and pepper together.

3. To assemble, add bread cubes to salad and pour dressing over top. Toss gently and serve immediately. If bringing to a party or eating later, mix everything together except the bread cubes. Refrigerate until ready to use and toss in bread cubes at the last minute before serving.

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog,, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.