Peach and Kerrygold Cashel Blue Cheese Panzanella
Serves 4 to 6
This recipe is ideal for using up day-old bread. If you don’t have day old bread, take any bread, cut it into 1-inch pieces and toast in a 350 degree oven for about ten to fifteen minutes.
6 ounces of day-old bread, cubed into 1-inch pieces (about 4 cups)
2 large tomatoes, cut into 1-inch pieces (about 3 cups)
2 large peaches, seeded, and cut into 1-inch pieces (about 2 cups)
2 cups arugula
½ medium red onion, peeled, thinly sliced
2 ounces Kerrygold Cashel blue cheese, crumbled
3 tablespoons mint, cut into strips
4 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
Combine the bread, tomatoes, peaches, arugula, red onions, blue cheese, and mint in a large mixing bowl.
Add the olive oil and white wine vinegar to the bread mixture and gently toss until fully coated.
Cover and set aside for at least 30 minutes before serving so bread can absorb all the flavors from the salad. Season to taste with kosher salt and pepper. Transfer to a platter before serving.