Heirloom Tomato & Peach Panzanella Salad

Your goodbye summer salad is here. Peaches and tomatoes make happy companions - the bread cubes and herbs make this a filling, light lunch. Add a soup on the side for a more filling lunch. 

Ingredients:

• 4 cups spring mix (or any organic greens you have on hand)
• 4 thick slices of bread, cut into cubes
• 4-6 heirloom tomatoes, cut into eighths
• 3 peaches, pitted and sliced
• 1/2 of one red onion, chopped
• 1/2 cup loosely packed basil, chopped
• 2 tablespoons olive oil

Dressing:

• Juice of 2 lemons
• 1/3 cup olive oil
• 1 teaspoon dijon mustard
• 1 tablespoon maple syrup
• Salt & pepper to taste

Directions:

1. Preheat oven to 425.
2. Toss bread chunks in olive oil and lay flat on a baking sheet.
3. Transfer to oven and bake for 8-12 minutes until crisp.
4. Once croutons are done baking, remove from oven and allow to cool.
5. Meanwhile, in a small mixing bowl, whisk together dressing ingredients & set aside.
6. In a large salad bowl, gently toss the greens, croutons, peaches, tomatoes & basil
7. Transfer to individual bowls, drizzle salad dressing and serve immediately.

Makes 4 servings. Original recipe here.