I recently stumbled across this drool worthy blog, and Joy intelligently combines fresh seasonal ingredients to unravel sensational palate pleasers! This one is no different. I’ve tried this a couple of time already, before the monsoons and the peaches roll away, and each time they have been fantastically received. The first time I made it to the T, the next I skipped the leaves and kept it a more robust salad, with fewer bread chunks than the former. And one thing is abundantly clear, make it whatever and whichever way you fancy, you’re gonna love it none the less! No point delayin’
Adapted from Joy the Baker
Feeds 4 as an appetizer or 2 as a main
Ingredients:
- 2 cups big chunks of bread
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/3 cup salted shelled pistachios
- 3 cups clean salad leaves, of choice
- Balsamic vinegar and olive oil
- 1 ripe peach, sliced thin
- 1 ripe tomato, sliced thin
- 1 ripe avocado, but into chunks
- 1 mozzarella balls, cut in small chunks
-
salt and pepper to taste
Method:
In a non stick pan over medium heat, melt butter and olive oil. Add bread chunks and allow t to toast and brown until golden on most sides. Add the pistachios and cook for 2 minutes more. Remove from heat. Add salt and pepper to taste and set aside. Move quick once you add the pistachios, and they tend to burn very easily.
Arrange greens and a drizzle of oil and vinegar in your salad bowl. Top with peach slices, tomato sliced, mozzarella, and bread and pistachio mixture. Top with salt and pepper to taste. Enjoy immediately with a bit of additional dressing on the side.
If you liked this post, you may also enjoy:
Feedback:
- Add or remove anything from this salad, trust me, it’ll still work wonders!
- For a healthier option, sway buttered bread for whole wheat coutons or whole wheat bread chunks toasted.
- Keep the dressing simple, so the ingredients can really shine.
Shachi
August 5, 2013 at 11:54 am (11 years ago)Hey! A nice recipe.. Reminds me of Panzanella cos of the bread! And the avocados make it very tempting!
I have question, Where did you get your avocados from? I live in Mumbai and have failed repeatedly to get buttery avocados like urs in the pic!
Thanks!!
Joie De Vivre
September 27, 2013 at 11:51 am (11 years ago)Hi Shachi, thanks! Couple of options on the avocado, depending on which side of town you live on. Chandralok vegetable vendor usually keeps avocado, although its steep in terms of pricing so feel free to bargain. The other more sustainable option is grant road, which is well priced and good quality (including the locally sourced bangalore ones and imported), and is worth the effort specially when you need quantity. Hope this helps!
Purabi Naha | Cosmopolitan Currymania
September 4, 2013 at 10:51 pm (11 years ago)Oh…this is right down my alley! Priya, your recipes are tempting and healthy. I loved your blog. We met in the Canola cookout event yesterday. Hope to see you again very soon!