photo by Jennifer Johnson
This bread salad is a great way to use up day-old bread. It’s really versatile and can incorporate any number of ingredients. Traditionally, the bread is supposed to sit for a bit, soaking up the liquid, but we like it to have a little crunch. If you prefer the bread softer, allow the salad to sit longer at room temperature before serving.
- 1 loaf county bread, cut into 1-inch slices
- 1/4 cup extra virgin olive oil, plus extra as needed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 peaches
- 1 pint cherry tomatoes, larger ones cut in half
- 2-4 tablespoons white wine vinegar
- Hand-torn fresh mint, to taste
- Goat cheese, optional, for serving
- Preheat grill to medium heat.
- Brush cut sides of bread with a bit of olive oil and season with salt and pepper.
- Cut peaches in half lengthwise and remove pits. Brush both sides of peaches with oil. Place bread slices and peaches on grill and cook each until lightly charred on both sides, 5-10 minutes. Remove and set aside to cool slightly.
- Once cooled, cut bread into cubes and place in a large bowl.
- Slice (or dice) peaches and add to bowl of bread along with tomatoes.
- In a small bowl, combine 2 tablespoons vinegar and 1/4 cup olive oil and season with salt and pepper. Taste and add more vinegar if desired.
- Pour dressing over bread salad and toss well to combine. Add mint and toss again. Transfer to a large serving platter, season with salt and pepper and top with goat cheese (if using) and serve.