Kick off summer with juicy peaches and tomatoes, in a bread salad that soaks in all the sunny flavors. Top with creamy fresh cheese and a drizzle of inky vinegar.
Allergen Note: Contains milk, wheat.
Preheat the oven to 400°F. Pour the bread onto a rimmed baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Bake until lightly toasted, about 10 minutes.
Meanwhile, slice the peaches, cutting around and discarding the pits. Rinse the cherry tomatoes, remove the tops, and cut the tomatoes in half. Place the peaches and tomatoes in a large bowl, drizzle with 1 tablespoon olive oil, season with a pinch of salt, and toss to coat. Add the toasted bread and toss to combine. Set aside to let the bread soak up some of the juices, at least 5 minutes.
Pick a couple of handfuls of basil, toss the stems, and tear the leaves, depending on size. Drain the mozzarella and cut or tear it into pieces.
Just before serving, fold in the torn basil leaves. Heap the panzanella on plates and top with the mozzarella. Season with salt and pepper, drizzle with the balsamic reduction and a little more olive oil, and serve.