Peach, Cucumber & Mint Panzanella

By / Photography By Peter Acker | June 22, 2017


Heat oil in a nonstick skillet over medium heat. Add bread and stir frequently until edges are brown (alternately, grill bread over low heat and tear into small pieces once browned). Transfer to a large bowl and allow to cool. Add peaches, cucumbers, tomatoes, scallions, and ¾ of the Citrus Dressing. Stir and allow to sit 10 minutes before adding greens and mint. Mix well, adding more dressing as needed to taste.


  • 2–3 tablespoons extra-virgin olive oil
  • 4 cups cubed ciabatta or other rustic bread
  • 3 ripe peaches, pitted and sliced
  • ½ English cucumber, halved lengthwise and thinly sliced
  • Handful grape tomatoes, halved
  • 3 scallions, thinly sliced
  • 1 cup mixed baby greens (plus some arugula for a little bite)
  • Handful fresh mint leaves, chopped
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