Gather · then cook

Peach Panzanella Salad

Scaled for 4 portions · 6 steps

225–285 g(230-280g) of sourdough, ciabatta, French bread, or other rustic bread, (cut into 1-inch cubes)2medium-large ripe heirloom tomatoes, (cut into 1-inch pieces)2large firm-but-ripe peaches, (sliced)½small red onion, (very thinly sliced)—Kosher salt—Freshly cracked black pepper to taste5 tbspgood-quality extra virgin olive oil, (divided)2 tbspgood-quality balsamic vinegar*0.5 cup(8g) basil leaves, slivered

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