Heirloom Tomato & Peach Panzanella

Serves 6 · 25 min prep · 15 min cook

Estimate for one serving

• 385 cal
• 12g protein
• 42g carbs
• 20g fat
• 5g fiber

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Ingredients

• 6 cups cubed day-old crusty sourdough or ciabatta
• 1/3 cup plus 2 tbsp extra-virgin olive oil
• 2 lb heirloom tomatoes (mixed colors)
• 3 medium ripe peaches
• 1 medium English cucumber
• 1/2 small red onion
• 1 cup packed fresh basil leaves
• 8 oz fresh mozzarella pearls or torn fresh mozzarella
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp honey

Instructions

1. 1Preheat the oven to 375°F and line a large rimmed baking sheet with parchment. Toss the bread cubes with a generous drizzle of olive oil and salt until lightly coated, then spread in a single layer.
2. 2Bake the bread until golden and crisp at the edges but still a little chewy in the center, about 12 to 15 minutes, tossing once halfway. Cool completely on the sheet so the croutons stay crunchy.
3. 3While the bread cools, core the heirloom tomatoes and cut into generous bite-size wedges and chunks, catching any juices in the bowl. Halve and pit the peaches, then slice into similar-size wedges so every forkful mixes sweet and savory.
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, then drain well. Tear the basil into rough pieces so the leaves release aroma without bruising into mush.
5. 5In a large serving bowl, whisk the remaining olive oil with red wine vinegar, Dijon, honey, salt, and pepper until emulsified and glossy. Taste and adjust so the dressing is bright enough to stand up to juicy fruit.
6. 6Add the tomatoes and their juices, peaches, cucumber, and onion to the dressing and toss gently to coat. Let the mixture sit 10 minutes so the salt draws out more flavorful liquid.
7. 7Just before serving, fold in the cooled croutons, mozzarella, and most of the basil. Toss with a light hand so the bread soaks up dressing without collapsing into sogginess.
8. 8Rest the panzanella 5 to 10 minutes at room temperature for the bread to soften slightly while staying textured. Finish with the remaining basil and an extra grind of pepper, then mound onto a wide platter for easy weekend sharing.
9. 9If making ahead, keep toasted bread separate and combine with dressed produce no more than 20 minutes before guests arrive so every bite stays lively.