Ingredients

The following ingredients have 2 Servings
  • 3 tbsp 45 ml extra-virgin olive oil
  • 1 tbsp 15 ml red wine vinegar
  • 1 clove garlic (minced)
  • 2 ml 1/2 tsp Dijon mustard
  • Kosher salt
  • 1 L 4 cups stale bread cubes or torn pieces of stale baguette (about 1/2 a baguette)
  • 2 tbsp 30 m extra-virgin olive oil
  • Pinch of flaky sea salt
  • About 3 cups (750 ml total quartered, sliced, or halved heirloom, Roma, or cherry tomatoes)
  • 3 ripe peaches (pitted and sliced)
  • 2 tbsp 30 ml minced chives, or sliced red onion
  • 1 ball fresh buffalo mozzarella (about 3.5 oz [100 g])
  • Freshly ground black pepper
  • Fresh basil leaves
  • Sliced dry salami (or torn prosciutto slices (optional))
  • Additional extra-virgin olive oil

Instruction

  • For the dressing: Add the olive oil, vinegar, garlic, and mustard in a large mixing bowl. Whisk and season with salt and pepper. Set aside.
  • For the salad: Preheat the oven to 400°F (200°C). Spread the bread cubes or torn bread pieces over a baking sheet. Drizzle with the olive oil, then sprinkle with a pinch of flaky sea salt. Bake for about 10 minutes, or until golden and crunchy in spots. Remove from the oven and let cool for 5 to 10 minutes.
  • Whisk the dressing again, then add the toasted bread. Toss to coat with the dressing. Add the tomatoes, peaches, and chives, and gently toss to combine.
  • Transfer to a large serving plate. (I like to use a baking sheet lined with parchment paper.) Tear the ball of buffalo mozzarella into bite-size pieces and distribute over the salad. Top with basil leaves and sliced dry salami or prosciutto, if using. Drizzle the salad with a bit more extra-virgin olive oil, then season with flaky sea salt and freshly ground black pepper. Serve and enjoy with a glass of Tuscan rosé or red wine.
  • MAKE IT DAIRY-FREE: Omit the buffalo mozzarella topping.
  • MAKE IT GLUTEN-FREE: Make sure to use gluten-free bread to make the croutons.
  • MAKE IT VEGAN: Omit the buffalo mozzarella and dry salami garnishes.