Tomato and Peach Panzanella Salad

This rustic Tomato & Peach Panzanella Salad is always a hit. It’s the perfect mix of sweet and savory!

4 cups crusty ciabatta or baguette, preferably stale cut into 1-inch cubes

2 lbs tomatoes, (heirloom, cherry tomatoes, or a mix of both halved or cubed)

1 cup mini cucumbers, cubed

1 ml peaches, cubed

1 cup bell pepper cubed, your choice of color

¼ cup thinly sliced red onion

3 scallions chopped

1 cup baby mozzarella balls or burrata cheese torn into pieces

1 cup loosely packed basil leaves roughly torn, I used a combination of regular and purple. Reserve some for garnish.

½ cup extra virgin olive oil

4 tbsp red wine vinegar

1 tsp Italian seasonings blend

1 tsp honey

1 tbsp Dijon mustard

1 garlic clove, finely chopped

¼ tsp red pepper flakes

1 tsp kosher salt

½ tsp fresh ground pepper

To make the dressing, add olive oil, red wine vinegar, honey, mustard, garlic, pepper flakes, salt and pepper to a blender or immersion blender and process until smooth and creamy. Set aside.

Using a large serving bowl add, tomatoes, cucumbers, peaches, pepper, onion, scallions, mozzarella, and basil, and mix gently. Add the cubed bread and pour the dressing over, then gently toss all the ingredients together and let sit on the counter for 15 - 20 minutes so that the juices can soak into the bread. Garnish with basil. Enjoy!

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Tomato and Peach Panzanella Salad