Peach Panzanella Salad

A traditional dish from Tuscany, panzanella is a mash-up of the Italian words for bread and soup. Most panzanellas include tomatoes, but we've gone crazy and added some peaches to the mix, resulting in a fun, colorful, rustic dish. So if you've got some stale bread sitting around, get this recipe started! 

SERVES: 4

INGREDIENTS

• Eight 1-inch (2.5cm) slices (230 to 280g) sourdough or gluten-free bread, cubed 
• 2 tablespoons extra virgin olive oil
• ½ teaspoon sea salt
• 2 ripe peaches, peeled, pitted, and sliced
• 2 medium heirloom tomatoes, quartered
• ½ medium red onion, thinly sliced
• ½ cup (35g) fresh basil leaves, chopped

Dressing:

• ½ cup (120 ml) extra virgin olive oil
• ¼ cup (60 ml) red wine vinegar
• 2 garlic cloves, grated
• ½ teaspoon sea salt
• ⅛ teaspoon black pepper
  
  

METHOD

1. Preheat the oven to 350°F (180°C). Line a bakingsheet with parchment paper.

2. Make the salad; Place the bread cubes on the baking sheet. Drizzle the olive oil over the top, and sprinkle with the salt. Using your hands, toss the bread to integrate the oil and salt.

3. Bake for 12 minutes, or until the bread is golden brown and crispy at the edges.

4. Meanwhile, place the peaches, tomatoes, onion, and basil in a large bowl.

5. Make the dressing: add the olive oil, vinegar, garlic, salt and pepper to a mason jar and shake to combine, or place in a bowl and whisk to combine.

6. Pour the dressing over the peach mixture, and toss gently. Add the toasted bread to the salad, and toss again.

7. Let the salad rest at room temperature for about 20 minutes—but not so long that the bread becomes soggy—before serving.