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!
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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
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
Recipe

Peach Panzanella Salad
A summer classic with a twist.
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
- 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.
Notes
This is best served the same day.

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