Summer Panzanella with Tomatoes & Peaches

INGREDIENTS:

• 1 lb ripe tomatoes
• 1 t salt
• 6 oz sourdough bread, cubed (about 2 cups)
• 1 T olive oil
• 1 peach
• 1/4 c chopped basil leaves
• 8 oz mozzarella balls, halved

DRESSING:

• 1/4 c olive oil
• 1 T white wine vinegar
• 1/4 c Dijon mustard
• Fresh cracked pepper
• Accumulated tomato juices

DIRECTIONS:

1. Chop the tomatoes into bite-sized pieces and place in a bowl with 1 t salt; set aside for at least 10 minutes.
2. Heat 1 T olive oil in a skillet over medium heat; add the bread cubes and toast, tossing frequently until golden on all sides.
3. Transfer to large salad bowl; add peaches, basil, and mozzarella balls.
4. Lift tomato pieces out of accumulated juices and add to the salad bowl. Pour the reserved tomato juices into a small jar and add 1/4 c olive oil, white wine vinegar, Dijon mustard and pepper.
5. Seal jar and shake.
6. Pour dressing over the salad, toss to coat, and serve.