Table of Contents
Take advantage of end-of-summer produce with this delicious, refreshing tomato and stone fruit salad with Lemon Dill Salt Vinaigrette. Leftover bread makes the perfect homemade croutons, or try it with torn pita or Naan.
Tomato Peach Panzanella
Tomato Peach Panzanella
Ingredients
1 small loaf of sourdough bread, or pita or Naan (day-old bread works great!)
- Extra-virgin olive oil
2 ½ tsp Rumi Spice Lemon Dill Seed Salt, divided
- Freshly-ground black pepper
- 1 small shallot, minced
- 2 Tbsp fresh lemon juice
- ½ small red onion, thinly sliced
2 ripe peaches (or your favorite stone fruit), cut into wedges
- 2 large heirloom tomatoes, cut into wedges
- 1 cup cherry tomatoes, halved
- ½ cup crumbled feta cheese
½ cup fresh herbs (such as dill, basil, mint, or cilantro), roughly chopped
Directions
Preheat the oven to 425 degrees.
Tear the bread or pita into 1-inch pieces. Toss with 1 Tablespoon olive oil and 1 teaspoon Rumi Spice Lemon Dill Seed Salt. Spread in a single layer on a baking sheet.
- Bake in the oven, tossing once halfway through, until golden brown and crispy, about 8-10 minutes. Let cool.
Meanwhile, in a small bowl, whisk together the shallot, ¼ cup olive oil, lemon juice, remaining 1 ½ teaspoon Lemon Dill Seed salt, and a few grinds of black pepper.
In a large serving bowl, combine the crispy bread, tomatoes, peaches, red onion, feta, and fresh herbs.
Pour over your Lemon Dill Seed vinaigrette and toss to combine. Season to taste with more Lemon Dill Seed Salt. Top with more fresh herbs and serve.
