What to do
Make the Dressing: Combine all ingredients in a glass jar or bowl and whisk to combine.
Make the Salad: Preheat the oven to 375°F. Toss the sourdough bread cubes generously with olive oil and season with salt and pepper. Bake for 8 to 10 minutes until lightly toasted.
Heat a large skillet over medium-high heat. Add a tablespoon of olive oil and toss in the shishito peppers. Cook until bright green and gently seared/blistered on most sides, about 5 to 7 minutes. Remove from heat and transfer to a large mixing bowl.
Add the tomatoes and peaches to the mixing bowl and toss in the warm toasted bread. Pour over half of the dressing and toss to coat. Add the beets and gently fold them into salad to distribute. Transfer panzanella mixture to a large serving bowl. Crumble over the cheese and garnish with sliced scallions and torn basil. Pour over remaining dressing and season again with sea salt and several grinds of black pepper. Serve at room temperature.
What you’ll Need
½ cup extra-virgin olive oil
¼ cup syrupy white balsamic reduction
¼ cup freshly squeezed lemon juice
2 garlic cloves, minced
½ tsp sea salt
Freshly ground black pepper
4 cups chopped day old sourdough bread
Extra virgin olive oil, for drizzling
Sea salt + freshly ground black pepper
4 cups shishito peppers
2 pounds cherry and heirloom tomatoes, all shapes and colors, sliced into halves or wedges, whatever looks pretty
2 yellow peaches, pitted and cut into wedges
2 (6.5 oz.) packages Love Beets White Wine and Balsamic Beets, halved and some left whole
4 oz. vegan mozzarella, crumbled
4 scallions, thinly sliced
Handful of torn fresh basil