Superfood Peach Panzanella Salad - Patricia Bannan, MS, RDN

Ingredients

• 3 tablespoons white balsamic vinegar
• 1/2 cup extra-virgin olive oil
• 1 teaspoon honey or coconut nectar
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoons plus 1/8 teaspoon sea salt
• 1 3/4 cups cooked sorghum, pearled or whole grain, chilled
• 3 1/2 tablespoons extra-virgin olive oil, divided
• 12 ounces crusty sourdough bread, cubed (7 cups cubes, 1- to 1¼-inches each)
• 2 medium peaches or other stone fruit, seeded, and cut into 8 wedges each
• 3/4 teaspoon plus 1/8 teaspoon sea salt, divided
• 6 ounces fresh mozzarella cheese, cubed
• 2 cups tri-color cherry or grape tomatoes, halved
• 7- to 8-inch portion English cucumber, sliced into half rounds (8 ounces)
• 1 (15-ounce) can cannellini or other white beans, well drained
• 1/2 medium red onion, thinly sliced
• 1/2 cup packed fresh herb mixture, such as mint, basil, and dill