Name: Summer Peach Tomato Panzanella
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 cups bread (torn up pieces of); 2 tbsp olive oil; null null sea salt (to taste); null null black pepper (ground, to taste); 1 null shallot (1 medium, thinly sliced); 4 cups tomatoes (chopped fresh); 2 null peaches (2 large, pitted and roughly chopped); 2 null kale (2 stalks of, stems removed and leaves sliced); 2 null basil (2 big sprigs of, leaves sliced); 0.25 cup extra virgin olive oil (+ 2 tbsp); 0.25 cup white balsamic vinegar; null null sea salt (to taste); null null black pepper (ground, to taste)

Instructions

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1

Preheat the oven to 350°F.
2

Place the bread (4 cups) on a large, parchment-lined baking sheet. Drizzle with olive oil (2 tbsp) and season with [sea salt] and [black pepper]. Toss to coat evenly. Bake for 15 minutes, flipping at the halfway point. Remove and set aside.
3

Place the chopped fresh tomatoes (4 cups), peaches (2 large), of kale (2 stalks), and sprigs of basil (2 big) in a large bowl. Drizzle with + 2 tablespoons extra virgin olive oil (0.25 cup) and white balsamic vinegar (0.25 cup), then season with [sea salt] and [black pepper]. Toss to combine. Add the cooled bread (4 cups) and toss once more.
4

Let this mixture sit for 10 minutes so the bread (4 cups) can soak up the juices. Serve with an extra [basil sprig] if desired.