This classic Italian bread salad gets a twist with chunks of Ontario mozzarella, fresh peaches and a ripe tomato vinaigrette.

Prep icon
PREP 25 min
Cook icon
COOK 15 min

Ingredients

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Instructions

Step 1 

Preheat oven to 350F (180°C). On a large rimmed baking sheet, arrange torn bread in an even layer. Drizzle with 2 tbsp (30 mL) olive oil. Bake for about 10 minutes or until firm and dry but not browned. 

Step 2

Using medium-size holes on a box grater set over a bowl, grate tomato halves. Discard skin. In blender, combine tomato pulp, basil, parsley, vinegar, garlic, salt and oregano. Blend until puréed, then slowly drizzle in remaining oil with motor running.

Step 3

In a large bowl, toss bread lightly with half of the vinaigrette. Let stand for 5 minutes or until bread absorbs some of the dressing, then add mozzarella, arugula and peaches. Toss together. Drizzle remaining vinaigrette over top.

Cook’s Tip

If desired, add an extra layer of flavour by grilling peaches. Brush halved, pitted peaches with olive oil and grill over medium-high heat for 2 to 4 minutes per side or until well marked and beginning to soften. Let cool slightly before cutting into wedges.

Nutritional info per serving:

1/6 Recipe
Calories 410
Fat 27 g
Saturated Fat 9 g
Trans Fat 0.4 g
Cholesterol 25 mg
Sodium 960 mg
Carbohydrates  31 g
Fibre 4 g
Surgars 10 g
Protein  14 g