This simple recipe transforms stale bread and a can of beans into a luxurious salad bursting with fresh summer flavors.
Servings6
AuthorTurnip the Oven
Ingredients
For the dressing
1/2cupinexpensive red wine vinegar
2tablespoonspeach jam
1teaspoonDijon mustard
1/4cupextra virgin olive oil
Kosher salt and freshly ground black pepper
For the salad
6cupsstale 1-inch bread cubes
1can white beans15-ounce, drained and rinsed
1/2cupthinly sliced red onion
2large or 3 small ripe peachescut into 1-inch cubes
1/4cupfresh basil leavescut into chiffonade
Instructions
To make the dressing
Pour the vinegar into a small saucepan and bring to a simmer over medium-low heat. Simmer until reduced by half, about 5 minutes. Whisk in the peach jam until smooth. Remove from the heat and whisk in the mustard and olive oil, and season with salt and pepper.
To make the salad
Preheat the oven to 350ºF. Arrange the bread cubes in a single layer on a baking sheet and bake until crisp and very dry to the touch but not yet toasted, about 10 minutes. Let cool completely.
In a large bowl, toss the bread cubes with the white beans, onion, and peaches. Pour the dressing over and toss to coat. Sprinkle with the basil and serve.
Recipe Notes
I used a rustic Italian loaf, but any crusty bread will work. I think whole grain would be delicious.