Summer salad with Snack&Mixa

Cut the bread into small cubes, pour a drizzle of oil into a frying pan and fry over a low heat until the croutons are golden brown. Season with salt, then leave to cool and set aside.

Meanwhile, heat a cast-iron grill pan, wash the peach, cut it in half and remove the stone. Cut the two halves into wedges and place them on the grill to roast, turning them over to the other side of each wedge. Leave to cool.

Wash the cherry tomatoes thoroughly and quarter them. Then peel the cucumber with a vegetable peeler, cut it in half lengthways and slice it.

Cut the Tropea onion into thin rings.

Place the vegetables in a salad bowl and dress with extra virgin olive oil, salt and pepper.

Arrange the salad on a serving plate, adding the grilled peach wedges, the croutons and the Snack&Mixa cubes.

Serve right away.