Here’s another fun and versatile recipe from @fullbloomkitchen
PEACH ARUGULA PANZANELLA SALAD
Panzanella or panmolle is a Tuscan salad made with soaked stale bread.
Bread, few slices, French bread or sourdough or any bread
1-2 Heirloom tomatoes, cut into 1-inch slices
2 Peaches, firm, cut into slices
1/2 Red Onion, thinly sliced
Extra virgin olive oil
2 tablespoons balsamic vinegar
Fresh basil leaves
Freshly ground black pepper
How to cook:
Spread bread cubes on a baking sheet and toss with olive oil and kosher salt until the bread is evenly coated. Bake at 350F for 12-15 minutes.
Sprinkle salt over chopped tomatoes and sliced peaches and allow it to rest.
Transfer the peaches and fruits to a serving bowl saving the juices left behind. Add arugula, onions, basil leaves.
Vinaigrette: Put the accumulated juices from the peaches and the tomatoes in a small bowl or jar, add balsamic vinegar, olive oil, salt & pepper, and mix/shake well until thoroughly blended.
Add the toasted bread cubes and the vinaigrette and gently toss to coat evenly.