Berry & Peach Panzanella
Recipe adapted from Ayurveda Cooking for Beginners by Laura Plumb
Prep time: 10 minutes plus 1 hour to marinate
2 cups torn pieces of stale or lightly toasted bread
2 cups fresh berries
2 ripe peaches, pitted and diced, juices retained
6-8 mint leaves
Juice of 1/2 small orange
Juice of 1/2 lemon
1 teaspoon champagne vinegar or white wine vinegar
1 tablespoon extra virgin olive oil
Salt (pink, mineral, or sea), for seasoning
Freshly ground black pepper, for seasoning
Arugula, for serving
1 fresh mint sprig, for garnish
Put the bread, berries, and peaches with juices in a medium bowl and mix to combine.
Tear the mint leaves lengthwise. Gently stir the leaves in with the bread and fruit
In a small bowl, whisk together the orange juice, lemon juice, vinegar, and olive oil. Drizzle the dressing over the salad and gently toss to combine. Season with salt and pepper.
Cover the bowl with a plate and let stand for 1 hour for the bread to soak up the dressing and fruit juice.
Serve on a bed of arugula, garnished with a sprig of mint