Hands-down, my new favorite summer salad. Peaches and tomatoes are a winning combination, and when combined with basil and blue cheese the results are nothing short of magical.
Extra-virgin olive oil
3/4 to 1 pound loaf multigrain bread, cut into large cubes
2 to 3 garlic cloves, minced
1/4 cup sherry vinegar
Squeeze of fresh lemon juice (about 1/4 lemon)
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
2 shallots, thinly sliced
3 tomatoes, cored and roughly chopped
4 to 5 peaches, cored and sliced
Small handful fresh basil leaves, torn
2 large handfuls baby arugula
3/4 cup crumbled blue cheese
Heat a large skillet over medium to medium-low heat. Coat the skillet generously with olive oil and add bread cubes (I had to do this in two batches). Toss to coat and sprinkle with salt. Cook, tossing occasionally, until evenly toasted (about 15 minutes for 2 batches), adding more oil as necessary.
Meanwhile, make the vinaigrette: Whisk together vinegar, lemon juice, and mustard in a large serving bowl. Gradually whisk in olive oil until emulsified. Season with salt and a few grinds of pepper. Add sliced shallots to the dressing and toss to coat.
Add tomatoes, peaches, basil, arugula, and toasted bread cubes. Toss to coat. Sprinkle with blue cheese, add a few more grinds of pepper, and serve. (You can also allow the salad to sit for 20 to 30 minutes so that the flavors blend and the bread soaks up even more deliciousness - if you can bear to wait.)
I like to leave the chunks of bread pretty large, but you can cut them into more bite-sized pieces if you prefer. And if you don't like blue cheese, go fresh mozzarella.
Recipe by 20something cupcakes at http://www.20somethingcupcakes.com/2012/08/peach-tomato-panzanella/