Peach Panzanella Salad by @shortstackkitchen

BREAD CUBES

½ Loaf Crusty Bread, like Sourdough or Ciabatta

2 tbsp Colavita Extra-Virgin Olive Oil

½ tsp Italian Seasoning

¼ tsp Salt

ROSÉ BALSAMIC VINAIGRETTE

¼ cup Colavita Extra-Virgin Olive Oil

3 tbsp Colavita Rosé Balsamic Vinegar

1-2 Garlic Cloves, grated or finely minced

2 tsp Honey

1 tsp Dijon Mustard

¼ tsp Salt & Black Pepper

PEACH PANZANELLA SALAD

3 Large Peaches, pitted and sliced

1 cup Cherry Tomatoes

8 oz Burrata Cheese

½ cup Fresh Basil

For the Bread Cubes

Set a rack in the center of the oven and preheat to 400oF. Cut bread loaf into 1 inch (2.5 cm) cubes and transfer to a parchment paper-lined baking tray. Toss with extra-virgin olive oil, Italian seasoning and salt, until evenly coated. Bake for 10 minutes or until lightly toasted, flipping them halfway through. Allow to cool and set aside until needed.

For Rosé Balsamic Vinaigrette

In a small bowl, whisk together extra-virgin olive oil, rosé balsamic vinegar, honey, dijon, salt and pepper, until well combined.

For Peach Panzanella Salad

To a large bowl or serving plate, toss together the bread cubes, sliced peaches and sliced tomatoes with a generous amount of vinaigrette. Allow to sit for at least 15 minutes to let the flavors absorb together. Top with burrata cheese, fresh basil and more vinaigrette if desired. Serve and enjoy!

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Peach Panzanella Salad by @shortstackkitchen