Peach & Basil Panzanella
- 1 large peach, diced
- 1 slice day old country bread, cubed & toasted
- Few leaves of fresh basil, torn
- Coarse sea salt
- Extra virgin olive oil
- Red wine vinegar
- Add the peach, bread, and basil to a bowl. Sprinkle some salt in, and drizzle a bit of olive oil. Toss to coat everything. Add a few shakes of red wine vinegar.
- Let the salad sit for 10 minutes before serving so the bread cubes can absorb the juices.