Sweet Poppyseed Peach & Cucumber Salad with Fried Bread
Peaches and poppyseed dressing are longtime pals, but here, we’ll add some crunchy, refreshing slices of cucumber and bits of crunchy, slightly salty fried bread (crouton-ish bites of goodness). A shower of punchy cracked black pepper and some flaky sea salt are all you need to set it off. Minimal ingredients, super fast prep time – this is the perfect salad to set out during these last, lazy-hazy late summer weeks …Â
Ingredients
1/4 cup olive oil (more if needed, the bread really soaks it up)
2 fresh ripe peaches, thinly sliced
1 hothouse cucumber, thinly sliced (also referred to as an English cucumber)
5 or 6 Hawaiian sweet rolls, cut into bite-sized pieces (or any roll you like – this is hugely flexible)
A jar of poppyseed salad dressingÂ
Salt and freshly cracked black pepper
Instructions
Pour the olive oil into a large skillet set over medium to med-high heat. When the oil is hot, add the bread cubes and season lightly with salt. Cook, tossing often, until the bread has become deeply golden brown; about 5 minutes. Set aside.
Arrange the peaches (sometimes I only need 1.5 peaches) and cucumber slices on a large platter and season with salt and fresh pepper. Drizzle with the dressing (alternatively, you can pour the dressing on the platter first and arrange the food on top). Scatter the fried bread pieces around the platter and enjoy.Â