Peach Tomato Sourdough Panzanella Salad Recipe

Step 1

Preheat your oven to 325 F. Bake bread cubes on a parchment-lined baking sheet for 15 to 20 minutes or until the bread feels dry but does not appear too dark.

Step 2

Place tomato slices on a strainer set over a mixing bowl. Toss the tomatoes in salt and set aside while the bread bakes.

Step 3

Using a mortar and pestle (or a food processor) grind the garlic with a pinch of salt, add in basil and mint until the mixture forms a paste. Stream in the olive oil until fully emulsified.

Step 4

Add herb paste, parsley, shallots and red wine vinegar into drained tomato juice. Season with salt and pepper to taste.

Step 5

Add toasted bread into the tomato vinaigrette. Toss tomatoes and peaches with dressed bread. Serve with burrata (if using) and enjoy immediately.