Lemon Basil and Peach Panzanella

By Lucy Burkhart, Neptune Springs Family Farm

“Panzanella has always been a hit in our family,” says Lacy. “This light, yet filling, dish is delicious after a long, hot day working on our sixth-generation family farm, and ‘Mrs. Burn’s Lemon’ basil has the perfect citrus flavor to add extra depth to it.”

Serves about 4 to 6

Ingredients

Salad

• 1 baguette
• 3 tablespoon olive oil
• ¼ teaspoon Kosher salt
• ¼ teaspoon black pepper
• 3 peaches, sliced
• 8 ounces cherry-sized tomatoes, halved
• 8 ounces fresh mozzarella
• 9 leaves of ‘Mrs. Burn’s Lemon’ basil – available on the Exchange

Vinaigrette

• ⅓ cup olive oil
• 4 tablespoons red wine vinegar
• 1 scallion, diced (both green and white parts)
• ¼teaspoon Kosher salt
• ¼ teaspoon black pepper

Preparation

Preheat the oven to 350° F.

Slice the baguette into one-inch cubes. Toss with olive oil, salt, and pepper. Spread seasoned bread cubes onto a baking sheet covered with parchment paper. Bake for 15 minutes. Let cool.

15 minutes before serving, combine toasted bread cubes with the peaches, tomatoes, mozzarella, and basil in a serving dish.

Mix olive oil, red wine vinegar, diced green onion, salt, and pepper in a Mason jar. Screw on the lid. Shake until combined. Pour vinaigrette over salad, and toss. Serve immediately.