Ruby Crunch chili crisp adds a delicious twist to this late-summer salad. The bread crisped in Ruby Crunch is a boost of flavor and texture, perfectly complementing the sweetness of fresh peaches. A simple dressing of lemon and sweetener lets the produce shine.
PREP TIME: 10 minutes | COOK TIME: 10 minutes | TOTAL TIME: 20 minutes
Serves: 4
Adapted from Ina Garten’s Panzanella
Ingredients
· 1/2 small loaf of French bread, cut into 1” pieces
· 3 large or 4 small peaches, cut into 1” pieces
· 1 cucumber, sliced
· 1 large or 2-3 small red bell peppers, cut into 1” pieces
· 1/2 onion, thinly sliced
· 15 basil leaves, thinly sliced
· 3 tablespoons Ruby Crunch Chili Crisp
· 2 tablespoons honey (or other sweetener)
· 1 lemon, juiced
· Salt and pepper, to taste
Instructions
1. Prepare the bread: Toss the bread cubes in the Ruby Crunch until it has been absorbed on all sides. Toast in skillet on medium-low, tossing so all sides get crisped. Remove from heat and set aside until fully cooled to room temperature.
2. Prepare the salad: In a large bowl, add honey and lemon. Season with salt and pepper. Stir until combined. In the same bowl, add the vegetables, peaches and basil. Stir until it is coated with dressing.
3. Assemble: Right before serving, toss in the bread cubes.
