Heirloom Tomato & Peach Panzanella

Serves 6 · 25 min prep · 15 min cook

Ingredients

• 8 oz day-old crusty sourdough or ciabatta
• ⅓ cup plus 2 tbsp extra-virgin olive oil
• 1½ lb heirloom tomatoes (mixed colors)
• 3 medium ripe peaches
• 1 medium English cucumber
• ½ small red onion
• 1 cup packed fresh basil leaves
• ¼ cup fresh mint leaves
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1¼ tsp kosher salt
• ½ tsp freshly ground black pepper
• 4 oz crumbled feta

Instructions

1. 1Preheat the oven to 375°F and line a rimmed sheet pan with parchment. Tear the bread into rustic bite-size chunks and toss on the pan with a drizzle of olive oil and salt until lightly coated.
2. 2Bake the bread, tossing once halfway, until golden and crisp at the edges but still a little chewy inside, about 12 to 15 minutes. Cool completely on the pan so the croutons stay crunchy.
3. 3While the bread cools, core the tomatoes and cut into generous wedges or chunks. Halve and pit the peaches, then slice into similar-size pieces so everything mixes evenly later.
4. 4Peel the cucumber if the skin is thick, then dice into half-moons. Thinly slice the red onion and soak briefly in cold water if you want a milder bite; drain well.
5. 5In a large serving bowl, whisk the remaining olive oil with red wine vinegar, Dijon, honey, salt, and pepper until the dressing looks glossy and emulsified. Taste and adjust acidity so it tastes bright against sweet fruit.
6. 6Add the tomatoes, peaches, cucumber, and onion to the bowl and toss gently so the juices start to mingle with the dressing. Let the mixture sit 10 minutes so the fruit softens slightly and seasons through.
7. 7Fold in the cooled croutons, torn basil, and mint just before serving so the herbs stay fragrant and the bread soaks up tomato-peach juices without turning soggy.
8. 8Scatter crumbled feta over the top, give one last gentle toss, and transfer to a wide platter for sharing. Serve at cool room temperature so the summer flavors stay vivid for weekend guests.