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Roasted Peach Panzanella Salad with Blistered Tomatoes

Inactive Time: 30 minutes
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 55 mins
Servings: 4

Ingredients

  • 3 peaches diced and divided
  • 1 1/2 pints cherry tomatoes divided
  • 1/4 cup + 1 tablespoon of extra-virgin olive oil divided
  • 4 cups bread cubes I cut cubes from an artisan sourdough loaf
  • 2 tablespoons white wine vinegar
  • 1 tablespoon raw honey
  • 1/4 cup chopped basil
  • 1/4 cup chopped dill
  • 2 tablespoons chopped tarragon
  • 1 tablespoon chopped oregano
  • 2 cups baby spinach
  • 1 cup baby arugula
  • 1/2 cup crumbled goat's cheese
  • sea salt and black pepper

Instructions

  • Preheat your oven to 375 degrees F. Line two baking sheets with foil. To one baking sheet, add 3/4 of the diced peaches. Toss with 1 tablespoon of oil and sprinkle with just a little fine sea salt. To the second baking sheet, add one pint of the cherry tomatoes. Toss with 1 tablespoon of oil and sprinkle with fine sea salt. Place both baking sheets in the oven. Roast the peaches for 15 minutes, tossing halfway through until soft and just beginning to brown. Remove from heat and set aside. Roast the tomatoes for 30 minutes, stirring halfway through, until they are cracked and blistered. Remove from heat and set aside.
  • Cut the remaining 1/2 pint of cherry tomatoes in half. Set aside.
  • On a third baking sheet lined with foil, add the bread cubes. Toss the cubes with 1 tablespoon of oil and season generously with salt and black pepper. Place them in the oven and cook for 30 minutes, tossing halfway through, until crispy and golden. Remove from heat and set aside.
  • In a large bowl, whisk together the remaining 2 tablespoons of oil (add more if needed), vinegar, honey, basil, dill, tarragon and oregano. Season with salt and black pepper. Add the spinach, arugula, peaches (both roasted and raw diced), tomatoes (both blistered and raw), and bread cubes. Toss until fully coated and thoroughly mixed. Set aside at room temperature to allow flavors to meld for about a half hour before serving. Sprinkle with goat's cheese and enjoy!