Tomato and Peach Panzanella

Serves 2-4

• 4 cups torn bread pieces

• 1/4 cup plus 2 tablespoon extra virgin olive oil

• 2 teaspoon kosher salt, divided

• 1 teaspoon freshly cracked black pepper, divided

• 2 tablespoons apple cider vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• 1/4 teaspoon crushed red pepper flakes

• 2 cups cherry tomatoes sliced in half

• 2 cups chopped fresh peaches

• 2 tablespoons capers, drained of their juice

• 1 cup chopped cucumber

• 1/2 cup minced fresh mint leaves, plus more for garnish

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Toss the pieces of bread with 2 tablespoons of olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Spread the bread on the parchment paper and bake in the oven for 12 minutes until evenly toasted. Remove from the oven, set aside, and allow to cool.

Make the dressing: In a 4 cup glass measuring cup (or mixing bowl) combine the remaining 1/4 cup olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, apple cider vinegar, Dijon mustard, honey and red pepper flakes. Whisk to combine then set aside.

Place the cherry tomatoes, peaches, capers, cucumber, mint and toasted bread in a large mixing bowl. Drizzle the dressing over the ingredients and toss to thoroughly combine, allowing the bread to absorb the dressing. Transfer to a serving bowl or plates, top with a bit more of mint and serve immediately.