Roasted Peach Panzanella Salad with Blistered Tomatoes

Roasted Peach Panzanella Salad with Blistered Tomatoes

Inactive Time: 30 minutes

Ingredients

  • 3 peaches, diced and divided
  • 1 1/2 pints cherry tomatoes, divided
  • 1/4 cup + 1 tablespoon of extra-virgin olive oil, divided
  • 4 cups bread cubes, I cut cubes from an artisan sourdough loaf
  • 2 tablespoons white wine vinegar
  • 1 tablespoon raw honey
  • 1/4 cup chopped basil
  • 1/4 cup chopped dill
  • 2 tablespoons chopped tarragon
  • 1 tablespoon chopped oregano
  • 2 cups baby spinach
  • 1 cup baby arugula
  • 1/2 cup crumbled goat's cheese
  • sea salt and black pepper
Read the whole recipe on Cooking and Beer