This is a fun summer twist on the classic tomato bread salad. Best in the summer season when we have tomatoes and peaches available locally. Big chunks of your favourite bread toasted will showcase the importance of good quality ingredients.
Serves 6
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1/2 baguette, cut into 1” cubes
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2 Tbsp olive oil
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salt
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3 peaches, cubed, skins on
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1 yellow pepper, cut into chunks
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3 local field tomatoes, cubed
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1/2 C basil, *chiffonade
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8 oz fresh (Buffalo) mozzarella, cubed
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1/3 cup olive oil
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1/4 cup red wine vinegar
Preheat oven to 350.
On a cookie sheet, toss bread cubes in oil and salt. Bake 10-15 minutes. Set aside to cool.
30 minutes or more before serving, toss bread, peaches, pepper and tomatoes in oil and vinegar to give bread time to absorb vinaigrette. Add mozzarella and basil before serving.
Cooks note: If you can find the creamier Buffalo mozzarella, that’s ideal. If not, buy the fresh mozzarella in brine which helps to maintain its moisture. I like to keep the skins on the peaches for flavour and colour and it helps to keep them from going mushy.
