Summer Panzanella

Ingredients

• 4 ounces (115g) Italian bread
• 3 tablespoons olive oil
• 2 tablespoons grated Parmesan
• 1/4 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• salt and pepper
• 4 medium tomatoes
• 2 ripe peaches
• 3 1/2 ounces (100g) burrata (or mozzarella di bufala or mini mozzarella balls)
• basil leaves
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons lemon juice
• 1 small shallot (finely chopped)
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon honey
• salt and pepper (to taste)

Instructions

1. 1

   Make the croutons: Preheat the oven to 400°F (200°C). In a large bowl, combine olive oil, grated parmesan, garlic powder, and Italian seasoning. Cut the bread into large cubes and add to the bowl. Season well with salt and pepper. Toss the bread until coated on all sides. Bake for 12-15 minutes or until golden brown. At the end of the baking time, keep an eye on the bread to make sure it doesn't get too brown. The more stale the bread is, the quicker it will be ready.

2. 2

   Make the vinaigrette: finely chop the shallot, add all the ingredients into a medium jar, season with salt and pepper, close the lid and shake intensely until all the ingredients are well-combined.

3. 3

   Assemble the salad: Cut the tomatoes and peaches into wedges and arrange them on a large plate. Add baked bread, basil leaves, and torn into smaller pieces burrata. Pour over the dressing. Season everything lightly with salt and pepper.

4. 4

   Enjoy!