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Peach Panzanella Salad

Ending the season with a peach panzanella salad made with Remy Park (Veggiekinz)!
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Prep Time 10 minutes
Cook Time 5 minutes
Course Appetizer
Servings 5 Servings

Ingredients
  

  • 300 g Day-Old Sourdough ciabatta, French bread, or rustic gluten-free bread, torn into 1-inch cubes
  • 1 Large Shallot thinly sliced
  • 2 Medium-Large Ripe Heirloom Tomatoes cut into 1-inch pieces
  • 2 Large, Firm-But-Ripe Peaches sliced
  • 1 Lemon juiced
  • 5 tbsp High-Quality EVOO
  • 3-4 tbsp Strawberry or Champagne Vinegar
  • 1/2 tsp Red Chili Flakes
  • 1 clove Garlic microplaned
  • Sea Salt
  • Freshly-Cracked Black Pepper
  • 1/2 cup Fresh Basil Leaves chiffonade
  • Plant-Based Parmesan shaved, to taste

Instructions
 

  • Thinly slice shallots and place in a bowl of water and ice cubes, making sure the shallot is submerged. Let sit for about 15 minutes. Remove from the water and pat dry with a paper towel.
  • Heat 1 tbsp olive oil in a pan and toast bread until golden brown. Season with 1/2 teaspoon kosher salt and set aside.
  • In a small bowl, whisk together olive oil, lemon juice, vinegar, red chili flakes, garlic, salt and pepper to taste.
  • Add tomatoes, peaches, toasted bread, basil leaves, shallots and dressing in a bowl and toss with your hands to coat evenly. Season to taste and enjoy!

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