Peach Panzanella Salad

Ingredients

rustic bread cut into 1-inch cubes

4 1/2 cup

olive oil

3/4 cup

kosher salt

to taste

fennel bulb very thinly sliced

2 medium

red onion very thinly sliced

1

peaches sliced into 1/2 inch wedges

5 medium

baby arugula

4 1/2 oz

basil fresh

22 1/2 leaf

pumpkin seeds

1/2 cup

garlic clove finely minced

2 clove

whole grain mustard

1 1/2 tsp

honey

1 1/2 tsp

vinegar white balsamic, champagne, sherry, or red wine

4 1/2 tbsp

black pepper freshly ground

3/8 tsp

Method

1. 01Preheat oven to 400°F.
2. 02Toss bread cubes with 1 tbsp olive oil and a pinch of salt. Lower heat to 375°F and bake on a sheet pan 20-25 minutes, tossing halfway, until crisp and golden. Cool.25 min
3. 03Whisk garlic, mustard, honey, vinegar, 1/2 cup olive oil, salt, and pepper in a bowl.
4. 04Place fennel and onion in a large bowl. Toss with a little dressing and let marinate 10-15 minutes.15 min
5. 05Add arugula, peaches, basil, cooled croutons, and pumpkin seeds. Gently toss with more dressing as needed. Taste and adjust salt and pepper.