Peachy Panzanella Salad
The Kids' Table
Chicago, IL
Seasonal
Salads
Summer
This recipe makes a small sample serving (just like we make at the market) and for the purposes of making it for 2-3 people, multiply by 8
Ingredients:
- 1-2 ripe raspberries
- 1-2 slices of fresh peach
- 1 mint leaf
- 1/2 t oil
- 1/4 t honey
- 3-4 croutons (to make croutons, pre-heat oven to 375F, cube stale bread, drizzle olive oil over cubes and a sprinkle with salt and pepper, lay the cubes out flat on a baking tray and bake for 10 minutes, or until the edges are browned and crispy, flipping half way through)
Directions:
Mash berry in bowl, dice peach and add to bowl. Tear mint leaf into bowl. Drizzle with honey and oil. Mix well. Add croutons, mix to coat and enjoy!
Peaches & raspberries courtesy of Mic Klug Farm
