Name: 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

RECIPES

Tomato Peach Panzanella

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.

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