How To Make Heirloom Tomato & Peach Panzanella Salad - Best Recipe | Charleston Magazine

Ingredients

• 1/4 cup local honey
• 1/4 cup cider vinegar
• 10 (2-inch) sprigs fresh thyme
• 1 Tbs. Dijon mustard
• 2 Tbs. chopped shallot
• Kosher salt
• Freshly ground black pepper
• Zest and juice of 1 medium lemon
• 1/4 cup extra-virgin olive oil
• 3/4 cup vegetable oil, preferably grapeseed
• 4 heirloom tomatoes, preferably assorted colors, cut in wedges
• 4 ripe peaches, skin on, cut in wedges
• ½ medium red onion, thinly sliced
• 2 cups (½-inch) cubes of corn bread or brioche, dried on sheet pans overnight or in a 250°F oven.
• 1 lb. arugula with leaves torn
• 1 cup lightly packed, torn basil leaves