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

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PREP25 min
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Cooking15 min
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Ready in40 min



  1. Step
    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.
  2. Step
    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.
  3. Step
    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.


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

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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.