Make this gorgeous twist on the classic Italian salad with only the ripest summer peaches and tomatoes, so the bread soaks up all the sweet juices.




  • Arrange bread pieces on a baking sheet. Bake in a 425ºF oven for 6 to 8 minutes or until edges are light brown and crisp. Let cool.

  • Meanwhile, in a large bowl whisk together olive oil, white wine vinegar, garlic, salt and pepper. Stir in peaches, mozzarella and tomatoes. Let stand at room temperature 30 minutes.

  • Gently toss in basil and toasted bread before serving.

Nutrition Facts

465 calories; 30 g total fat; 40 mg cholesterol; 614 mg sodium. 32 g carbohydrates; 15 g protein;