Holy cow, how are we already halfway through August? Summer is so busy. We’ve got barbecues left and right, outdoor adventures on the calendar and even more activities on the weekdays. It’s so much fun, and somehow… I am feeling the most balanced I have for pretty much all year.

I think one reason might be because of the way we eat during the summer. We gravitate toward simple meals that really show off the season’s produce. Cooking (not to be confused with food preparing) is at a minimum so as not to heat up the kitchen.

This tomato peach panzanella was the perfect dinner on a hot night. I had a cold sangria, and I had even originally planned to throw some burrata on top of the salad. Apparently I was distracted by the tomatey peachy goodness, because I didn’t even get to the burrata. I took photos immediately and then ate this thing without looking back.

Ingredients

• 2 slices of rustic or sourdough bread, cut into cubes
• olive oil and salt
• 1 medium heirloom tomato
• 1/2 cup cherry tomatoes
• 1 small to medium peach
• 2-3 slices prosciutto
• 4-5 leaves fresh basil

Instructions

1. Toss sourdough cubes with olive oil and a generous pinch of salt. Toast in a toaster oven until just lightly toasted.
2. Toss tomatoes, peaches, croutons and prosciutto in a bowl along with 1 Tbsp. best quality olive oil and more salt. Sprinkle with fresh basil and enjoy!