Peach and Vegetable Salad, Panzanella Style (Panzanella Salad)

Name: Peach and Vegetable Salad, Panzanella Style
Yield: 8
Ingredients: 500 g of Italian peaches (3-4 days old), cut into 2.5 cm thick slices; 3/4 cup of cold water; 1/4 cup plus 1 tablespoon of red wine vinegar; 2 cloves of garlic, minced; 1/2 cup of olive oil; 1 cup of radish, cut into wedges; 1 common or Japanese pear, peeled and cut into 1 cm cubes; 5 ripe tomatoes, seeded and cut into 1 cm cubes (700 g); 1 medium onion, chopped; 1/2 cup of fresh mint leaves, torn; Salt and black pepper to taste

1
500 g of Italian peaches (3-4 days old), cut into 2.5 cm thick slices
2
3/4 cup of cold water
3
1/4 cup plus 1 tablespoon of red wine vinegar
4
2 cloves of garlic, minced
5
1/2 cup of olive oil
6
1 cup of radish, cut into wedges
7
1 common or Japanese pear, peeled and cut into 1 cm cubes
8
5 ripe tomatoes, seeded and cut into 1 cm cubes (700 g)
9
1 medium onion, chopped
10
1/2 cup of fresh mint leaves, torn
11
Salt and black pepper to taste

Ingredients

1
500 g of Italian peaches (3-4 days old), cut into 2.5 cm thick slices
2
3/4 cup of cold water
3
1/4 cup plus 1 tablespoon of red wine vinegar
4
2 cloves of garlic, minced
5
1/2 cup of olive oil
6
1 cup of radish, cut into wedges
7
1 common or Japanese pear, peeled and cut into 1 cm cubes
8
5 ripe tomatoes, seeded and cut into 1 cm cubes (700 g)
9
1 medium onion, chopped
10
1/2 cup of fresh mint leaves, torn
11
Salt and black pepper to taste

Directions

1
Soak the peaches in water for 2 minutes
2
Drain with your hands and spread the slices on paper towels
3
Let it sit for 20 minutes
4
In a large bowl, mix together the vinegar, garlic, and olive oil, salt and black pepper
5
Add the radish, pear, tomatoes, onion, mint, and peaches
6
Mix well and let it rest for 20 minutes before serving so that the peaches can absorb the dressing
7
331 calories per serving