Peach And Tomato Panzanella

Name: Peach And Tomato Panzanella
Total time: 30
Yield: 4
Ingredients: 4 cups crusty Italian bread, cut into 1-inch (2.5-cm) cubes; ⅓ cup olive oil; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 teaspoon dried oregano; 3 tablespoons olive oil; ½ lemon, juiced; 2 tablespoons red wine vinegar; ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; ½ teaspoon dried oregano; 3 small heirloom tomatoes, cut into 1-inch (2.5-cm) pieces; ¼ medium red onion, thinly sliced; 3 medium peaches, pitted and cut into wedges; 2 tablespoons thinly sliced fresh basil, divided; 1 tablespoon roughly chopped fresh dill, divided; kosher salt, to taste; freshly ground black pepper, to taste

Recipe by Walmart from tasty.co

Lunch 30 Mins.

Ingredients

4 servings

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4 cups crusty Italian bread, cut into 1-inch (2.5-cm) cubes
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⅓ cup olive oil
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1 teaspoon kosher salt
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1 teaspoon freshly ground black pepper
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1 teaspoon dried oregano
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3 tablespoons olive oil
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½ lemon, juiced
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2 tablespoons red wine vinegar
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¼ teaspoon kosher salt

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¼ teaspoon freshly ground black pepper
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½ teaspoon dried oregano
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3 small heirloom tomatoes, cut into 1-inch (2.5-cm) pieces
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¼ medium red onion, thinly sliced
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3 medium peaches, pitted and cut into wedges
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2 tablespoons thinly sliced fresh basil, divided
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1 tablespoon roughly chopped fresh dill, divided
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kosher salt, to taste
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freshly ground black pepper, to taste

Instructions

Make the toasted bread cubes: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss together the bread cubes, olive oil, salt, black pepper, and oregano.
Spread the seasoned bread cubes in a single layer on the prepared baking sheet and bake for 15 minutes, or until golden brown.
Make the vinaigrette: In a small bowl or liquid measuring cup, whisk together the olive oil, lemon juice, red wine vinegar, salt, black pepper, and oregano until well-combined.
Assemble the panzanella: In a large bowl, combine the toasted bread cubes, tomatoes, and red onion. Drizzle in the vinaigrette and toss until everything is well-coated. Add the peaches, half of the basil and dill, and salt and pepper to taste and gently toss to combine, taking care not to smush the peaches.
Divide between serving plates and garnish with the remaining basil and dill.
Enjoy!