Grilled Bread Salad with Tomatoes and Peaches | James Beard Foundation

Ingredients

• 2 cloves garlic, grated on a Microplane
• 1 tablespoon plus 1 teaspoon lemon juice
• 1 1/2 tablespoons red wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon fennel seed, toasted and ground
• 1/4 teaspoon crushed red chile flakes
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 4 thick slices day-old, dry, rustic sourdough bread
• 1 clove garlic
• 4 juicy heirloom tomatoes, cut into 1-inch pieces
• 2 heads little gem lettuce, washed and torn into bite-size pieces
• 2 green onions, thinly sliced
• 2 ripe peaches, cut into 1-inch pieces
• 2 Persian cucumbers, cut into 1-inch half-moon pieces
• 3 tablespoons pine nuts, toasted
• 1 handful basil, torn
• 1 handful mint, torn
• 1 handful parsley, torn
• Salt to taste