Summer Panzanella | Castello®

Ingredients

• ¾ loaf ciabatta bread, cut into 1-inch cubes (about 5 cups)
• extra-virgin olive oil
• ½ tsp Kosher salt
• ½ red onions, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup peaches, sliced
• ⅓ cups chopped fresh basil plus more for garnish
• 6 oz Castello® Havarti creamy
• ¼ cups extra-virgin olive oil
• 2 tbsp red wine vinegar (sub lemon juice)
• 2 tbsp honey
• 1 tsp dijon mustard
• 1 garlic clove, grated
• ½ tsp black pepper