Peach Panzanella Salad

Preheat the oven to 350ºF.

Spread the [sourdough bread] cubes out on a baking sheet. Toss with extra virgin olive oil (1 tbsp) and kosher salt (0.5 tsp) (add a bit more [extra virgin olive oil] as needed to coat the bread). Bake in the preheated oven for 15 minutes, until toasted and crisp. Start 15m timer

Meanwhile, transfer the chopped [heirloom tomatoes] and sliced [peaches] to a colander and fit the colander over a bowl. Sprinkle the fruit with kosher salt (0.25 tsp) and gently toss to combine. Allow the fruit to rest while the bread is toasting, at least 15 minutes. Start 15m timer

Remove the colander and transfer the [peaches] and [heirloom tomatoes] to a large serving bowl. Keep the peach and tomato juices that have accumulated in the bowl. To the juices, add the balsamic vinegar (2 tbsp). Slowly drizzle in the remaining extra virgin olive oil (4 tbsp), whisking as you go to emulsify. Season the vinaigrette with [kosher salt] and [black pepper] to taste. Alternatively, transfer the peach/tomato juices to a lidded jar, add the [extra virgin olive oil]/[balsamic vinegar], and shake vigorously until emulsified.

To the [peaches] and [heirloom tomatoes] in the serving bowl, add the sliced red onion (0.5 small) and basil leaves (0.5 cup), and gently toss to combine. Add the toasted [sourdough bread] cubes and vinaigrette, and gently toss again to coat.

Rest for 30 minutes (or up to 2-3 hours) before serving, tossing the salad occasionally. Taste, and season with a bit of [kosher salt] and [black pepper], as needed. Start 30m timer