Peach panzanella is the quintessential late summer salad. Juicy peaches and tomatoes, yeasty sourdough, scads of fresh basil, and a subtle champagne vinaigrette make the best of summer produce shine. This is an easy recipe for a packed lunch or light dinner. It also travels well for perfect picnic fare.
Preheat the oven to 450*. Spread the cubed bread on a baking sheet and bake until completely dried, and light golden brown in color, 7-10 minutes. Total cooking time will depend on how fresh the bread is.
While the bread is toasting, dice the tomatoes and peaches, and slice the cucumber and red onion.
Place the croutons, tomatoes, peaches, cucumber, red onion, basil leaves, and mozzarella (if using) in a large bowl. Drizzle with olive oil, champagne vinegar, salt and pepper and toss to combine. Set aside and let sit for at least 20 minutes, or up to 4 hours at room temperature, to allow the bread to soak up the vinaigrette. Toss again, and serve immediately.