Berry & Peach Panzanella

Recipe adapted from Ayurveda Cooking for Beginners by Laura Plumb


serves 2
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