A delightful panzanella salad featuring thinly sliced peaches, yuzu-pickled red onions, crispy bread croutons, goat cheese, fresh basil, and a drizzle of hot honey.
Start by slicing your red onion thin and add to a heatproof container. Bring your vinegar to a simmer and pour over the onions along with yuzu juice. Seal the container, shake and set aside. You can complete this step the day before or about 30-45 minutes before you plan to serve. You want to give the onions enough time to marinate/pickle slightly.
Preheat your oven to 400 degrees Fahrenheit. After removing the crust from your day-old bread, slice it into cubes. Add the bread cubes to a parchment-lined baking tray and drizzle generously with olive oil and a pinch of salt. Bake in the oven until just crispy. Be careful not to overdo them, or they’ll be kind of tough to eat!
Once your croutons are out of the oven (approximately 10 minutes) and cooled off, start to build your salad. Add croutons to a plate with thinly sliced peaches, the pickled onions, crumbled goat cheese, fresh basil leaves, and a generous drizzle of hot honey. Enjoy!
