Peach Panzanella Salad with Fresh Basil & Mozzarella
A vibrant Italian-inspired salad where juicy stone fruit, creamy mozzarella, and fresh basil meet crisp, toasted bread for a delicious balance of sweet and savoury.
Kcal 340 · Prot 15 · Carbs 42 · Fat 10
Family Friendly
20 min
A vibrant Italian-inspired salad where juicy stone fruit, creamy mozzarella, and fresh basil meet crisp, toasted bread for a delicious balance of sweet and savoury.
Kcal 340 · Prot 15 · Carbs 42 · Fat 10
Family Friendly
Ingredients
Salad
Ciabatta
10*11*
1 Piece
Red onion
1 Piece
Cherry tomatoes
150 Grams
Peach
1 Piece
Baby mozzarella balls
4*
150 Grams
Cucumber
1 Piece
Fresh basil
15 Grams
Balsamic vinegar glaze
14*
30 ML
Marinade
Olive oil
4 Tbsp
Garlic cloves
1 Piece
Red vinegar
30 ML
Allergens
*10 Wheat, *11 Gluten, *4 Milk, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1426 / 340 |
| Fats (g) | 9.9 |
| of which saturated (g) | 6.5 |
| Carbohydrates (g) | 42 |
| of which sugars (g) | 15.6 |
| Fibers (g) | 3.9 |
| Proteins (g) | 14.8 |
| Salt (g) | 0.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat the oven to 200°C/180°C fan.
- Peel and finely slice the red onion.
- Cut the cherry tomatoes in half.
- Cut the peach into thick wedges.
- Cut the cucumber into bite sized pieces.
- Peel and mince the garlic.
- Pick and finely chop the basil (reserving a few whole leaves for garnish).
- Cut the ciabatta into bite-sized pieces.
2 Make croutons
- Spread out the ciabatta pieces on a tray, drizzle with oil and a pinch of salt.
- Bake for 8–10 min until golden and crisp.
3 Marinate tomatoes
- Meanwhile, in a medium bowl, combine the cherry tomatoes, red onion, garlic and chopped basil.
- Add the red vinegar and a drizzle of olive oil.
- Season with a pinch of salt and pepper.
- Toss well and set aside to marinate for 10 min.
4 Grill peaches
- Heat a griddle pan over a medium-high heat with a drizzle of oil.
- Once hot, add the peach wedges.
- Grill for 1–2 min on each side until charred and softened.
- Transfer to a plate.
Tip! A normal non-stick pan will work just as well to achieve some caramelisation on the flesh of the peach. This step can be left out if preferred.
5 Mix
- Add the ciabatta croutons to the bowl of marinated cherry tomatoes.
- Add the peach and baby mozzarella balls.
- Toss gently to combine and leave for 5 min so the croutons soak up the dressing.
6 Serve
- Serve the Peach Panzanella Salad with Fresh Basil and Mozzarella.
- Garnish with any reserved fresh basil.
- Drizzle with balsamic vinegar glaze.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?