There is simply nothing better than this summery peach panzanella with feta and sumac dressing.
Bread of choice, yellow peaches, red heirloom tomatoes, Persian cucumbers, feta cheese, basil, salt, pepper, extra-virgin olive oil, sumac, balsamic vinegar, whole grain mustard
Toast or grill your bread. If grilling your bread, place whole slices on the grill, then cube after. If you are making your bread in the oven, cube into bite-sized pieces, toss with olive oil, salt and pepper. And then toast/bake in the oven or on the stovetop till toasty, set aside to cool.
Slice your tomatoes in wedges and add over a colander, with a medium bowl underneath. Add a pinch of salt, and let the moisture go into the bowl underneath for your tomato water.
Start by slicing the peach into wedges and round out your cucumbers. Toss in a large bowl until ready to assemble.
Make the dressing. In the bowl with the tomato water, combine the sumac, balsamic vinegar, grainy mustard, tomato water, and slowly start streaming in your olive oil as you whisk.
Assemble. In the large mixing bowl with the peaches and cucumber, add in your tomatoes, basil, thinly sliced feta (or crumbled) as well as your cooled cubed bread.
Serve. Transfer to your preferred serving platter and finish off with a little bit more sumac, drizzle of olive oil, and fresh basil leaves.