By Chef Ella Freyinger

July 2020

4 Servings



For the Salad:

  • 1 small boule, cut into cubes
  • (6 cups)
  • 2 zucchini
  • 2 peaches (or other stone fruit)
  • 1 small red onion
  • ¼ cup fresh basil leaves
  • Sea salt
  • Freshly ground black pepper

For the Vinaigrette: 

  • 1 teaspoon finely minced garlic
  • 1 teaspoon Dijon mustard
  • ½ cup white balsamic vinegar
  • ½ cup extra virgin olive oil
  • 1 ½ teaspoon sea salt
  • ½ teaspoon freshly ground 
  • black pepper



For the Salad:

  • Place the bread cubes in a bowl and cover with filtered water. 
    Set aside. Using a mandolin, thinly slice the zucchini and red onion. 
    Cut peaches into ½” cubes.
  • Next squeeze any excess water out of the bread and place into a large mixing bowl. Add the zucchini, red onion, peaches and vinaigrette. Toss to coat and season to taste with sea salt and freshly ground black pepper.

For the Vinaigrette:

  • Place all ingredients in a bowl and whisk to combine.

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