We put in a big garden this spring. It’s something we’ve had plans for but with quarantine, we finally made the jump and did it. We knew it would be a learning year – and it is. I’m having more fails than successes.

One huge success? Our tomatoes.

This simple salad is one of my favorite ways to use up our tomatoes. If you’re going to make this, I highly suggest using tomatoes from a farm or your garden – they’re just so good right now!

Jump to:

• Ingredients
• Directions
• More farm-fresh recipes
• Recipe

Ingredients

For the salad:

• 1 Tbsp. olive oil
• 2 cups bread cubes
• 2 heirloom tomatoes, chopped
• 1 peach, thinly sliced
• 2/3 cup mozzarella cubes
• 3 Tablespoons basil, finely chopped
• 1/2 teaspoon salt

For the dressing:

• 2 Tablespoons olive oil
• 1 1/2 teaspoons white wine vinegar
• 1 teaspoon dijon mustard
• Fresh black pepper, to taste

This salad is best served the same day, so I keep the batch on the smaller side. This will serve two as a main dish, four as a side dish.

Directions

• Heat 1 Tbsp. olive oil in a skillet. Add bread cubes and cook, tossing frequently, until toasted.
• In a bowl, toss together the bread, tomatoes, peach, mozzarella, basil and salt.
• In a smaller bowl, whisk together the olive oil, white wine vinegar, dijon mustard, and pepper.
• Pour the dressing over the tomato mixture and toss to coat.
• Serve immediately.

When you’re toasting the bread cubes, make sure to keep flipping them. They’ll toast pretty quickly and can easily burn if they don’t get turned!

More farm-fresh recipes

All this week, I’ll be linking up with some friends to share lots of farm-fresh goodies! We’re wrapping up today with:

Friday’s Farmers Market Week Recipes

Basil Peach Crumble Cups by Our Sutton Place

Cherry Rhubarb Pie by Hezzi-D’s Books and Cooks

Easy Dill Pickles by Palatable Pastime

Italian Sausage, Bell Pepper, and Garlic Scape Risotto by Cheese Curd In Paradise

Panzanella Salad with Red Onions, Fresh Basil, and Olives by Karen’s Kitchen Stories

Parsley and Sage Walnut Pesto by Savory Moments

Peach Panzanella Salad by Kate’s Recipe Box

Peachy Blueberry Icebox Cake by The Freshman Cook

Ratatouille by A Day in the Life on the Farm

Roasted Pepper Salad by Jolene’s Recipe Journal

Spicy Mango Salsa by Intelligent Domestications

Sweet and Easy Corn on the Cob by Making Miracles

Three Cheese Zucchini Boats by Blogghetti

Watermelon Sparkling Frosé by A Kitchen Hoor’s Adventures

Recipe

Peach Panzanella Salad

Yield: 2 Servings

Prep Time: 15 minutes

Total Time: 15 minutes

A summer classic with a twist.

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Ingredients

For the salad:

• 1 Tbsp. olive oil
• 2 cups bread cubes
• 2 heirloom tomatoes, chopped
• 1 peach, thinly sliced
• 2/3 cup mozzarella cubes
• 3 Tablespoons basil, finely chopped
• 1/2 teaspoon salt

For the dressing:

• 2 Tablespoons olive oil
• 1 1/2 teaspoons white wine vinegar
• 1 teaspoon dijon mustard
• Fresh black pepper, to taste

Instructions

1. Heat 1 Tbsp. olive oil in a skillet. Add bread cubes and cook, tossing frequently, until toasted.
2. In a bowl, toss together the bread, tomatoes, peach, mozzarella, basil and salt.
3. In a smaller bowl, whisk together the olive oil, white wine vinegar, dijon mustard, and pepper.
4. Pour the dressing over the tomato mixture and toss to coat.
5. Serve immediately.

Notes

This is best served the same day.