Market Recipe: Summer Peach Panzanella

Summer Peach Panzanella
By Market Chef Maggie Perkins

4 cups day old bread, torn in bite-sized chunks (Texas French Bread)
4 peaches, skin on, sliced thin (Engel Farm)
4-6 ripe homegrown tomatoes, chopped with juices reserved (Engel Farm)
1 bunch garlic chives, greens sliced thinly (Munkeebo Farm)
1 red onion, sliced thinly (Gray Gardens)
3-4 small pickling cucumber, skin on, thinly sliced (JBG Organic)
1/2 cup extra virgin olive oil (Texas Hill Country Olive Co)
1/2 cup mandarin infused balsamic vinegar (Texas Hill Country Olive Co)
Juice and zest of 1 lemon
1 tablespoon dijon mustard (Stellar Gourmet)
Kosher salt & freshly ground black pepper, to taste
1 bunch Thai holy basil, leaves chopped fine (JBGOrganic)
1 cup seasoned pecans (Buster’s Smoked Pecans)

Assemble salad on a deep platter (with lip/sides) or a large salad bowl. In a separate bowl, combine dressing ingredients, whisking well to combine. Pour dressing over salad and toss to combine. Allow salad to marinate in dressing for no less than 30 minutes, at room temperature, and/or up to 2 hours, refrigerated. Garnish with chopped basil and pecans, and serve.