* Peach Panzanella Salad
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Basil Bunch, ea._THUMBNAIL
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Farchioni Colli Guidi Extra Virgin Olive Oil, 1L_THUMBNAIL
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Napa Valley Naturals Champagne Vinegar, 17.6oz_THUMBNAIL
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Grassi Shredded Pecorino Romano, 8oz._THUMBNAIL
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Peach Panzanella Salad

  •    1/4 cup olive oil
  •    2 tablespoons champagne vinegar
  •    kosher salt and black pepper
  •    3 peaches, grilled (optional) and cubed
  •    2 ounces shredded pecorino cheese
  •    1/4 cup chopped whole almonds
  •    2 ounces crusty bread, grilled (optional) torn in small pieces
  •    2 tablespoons fresh basil leaves, torn if large

1.    Combine the oil, vinegar, and ¼ teaspoon each salt and pepper in a small bowl.
2.    Drizzle the peaches, pecorino, almonds, and bread with the dressing and gently toss. Top with the basil leaves.
3.    Serve immediately or let sit for up to 30 minutes. (The bread will soften slightly.) 

Serves 4

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