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Peach and Tomato Panzanella
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Add chopped tomatoes and salt to a bowl. Toss and set aside for 10 minutes.
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Heat oil in a skillet and add cubed bread, tossing frequently until just golden in spots.
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Add bread, sliced peaches, halved mozzarella balls, and fresh basil to a large bowl.
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Add the tomatoes, reserving the juices.
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Combine tomato juices, olive oil, white wine vinegar, Dijon mustard, and fresh pepper to a jar.
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Seal jar and shake vigorously to create a vinaigrette.
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Toss all the ingredients with the vinaigrette to evenly coat.
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Enjoy! ππ±π₯ Visit freshoffthegrid.com for the recipe
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To read more about this Jumprope:
https://www.freshoffthegrid.com/panzanella/
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