A Party In my pantry

A traditional Tuscan panzanella dish consists of dried bread and tomatoes with a tangy dressing. While it is delicious as is, I love adding ripe peaches or nectarines. The sweet flavors add a depth of flavor to the creamy mozzarella and tang of the red wine vinegar. Enjoy it on its own for lunch or as a side dish with a spring or summer al fresco dinner. Buon appetito!

Ingredients

• 1 Loaf of Rustic Bread, such as ciabatta or baguette, cut into 1-inch cubes
• 2-3 Peaches or Nectarines, cut in wedges
• 2 1/2 lb vine ripe Tomatoes, cut in small cubes
• 1/4 cup Red Wine Vinegar
• 1/2 cup + Extra Virgin Olive Oil
• 4-6oz Mozzarella, baby balls
• 1 tsp Oregano, dried
• 2 Garlic Cloves, minced or pureed
• 1/2 teaspoon Dijon Mustard
• 2 small Shallots, peeled and sliced thin
• 1/2 cup + Fresh Basil Leaves, torn
• Salt & Pepper, to taste

Preheat the oven to 400 degrees. Place the cubed bread in a large bowl and drizzle with olive oil and a large pinch of salt. Toss to make sure the bread is well coated and then spread them on a sheet pan. Bake the bread for about 10 minutes until the edges start to turn golden brown.

In the large bowl, add the red wine vinegar, 1/2 cup of olive oil, dijon, oregano, garlic and salt & pepper. Whisk to combine. Add the tomatoes, peaches, shallots, mozzarella, and basil and toss to coat with the dressing. Add the bread about 20-30 minutes before serving; this allows the bread time to soak up some of the dressing without getting soggy. Refrigerate until serving. Give the salad a gentle toss before transferring to a serving platter or bowl. Garnish with more fresh basil leaves.