“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
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.