Peach Panzanella Salad — Vegan & Gluten-Free Summer Recipe

• Thinly slice the shallot and place the slices in a bowl of ice water to mellow their bite. Make sure the shallot is submerged and let it sit for about 15 minutes. Drain and pat dry with a paper towel.
• Heat 1 tablespoon of olive oil in a pan. Tear the bread into roughly 1-inch pieces and toast in the pan until golden and crisp. While toasting, season the bread with 1/2 teaspoon kosher salt. Remove from heat and set aside.
• In a small bowl, whisk together the dressing ingredients—the lemon juice, 4 tablespoons good olive oil, 3–4 tablespoons strawberry or champagne vinegar, 1/2 teaspoon red chili flakes, the microplaned garlic, and a pinch of salt and pepper—until the mixture is emulsified. Taste and adjust seasoning as needed.
• Cut the tomatoes into 1-inch chunks and thinly slice the peaches. In a large mixing bowl combine the toasted bread, tomatoes, peaches, drained shallots, and fresh basil. Pour the dressing over the salad and toss gently by hand so the bread soaks up some dressing but stays slightly crisp. Finish with plant-based parmesan to taste and season with additional salt and freshly ground black pepper if needed. Serve immediately.

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