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

Name: 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

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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

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

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