• Preheat the oven to 350F.
• Prep the tomatoes by cutting them into slices/wedges, adding to a colander, salting with ¼ teaspoon salt, and placing the colander over a bowl to collect the tomato juices. Let the tomatoes sit for at least 15-20 minutes.

Toast the bread:

• While the tomatoes are resting, cut the sourdough into 1-inch cubes and add to a baking tray.
• Top with the olive oil, dried parsley, salt, and garlic powder and toss to combine until the bread is coated.
• Add the tray of bread to the oven and bake for 15 minutes. The outside of the bread should be browned and crisp but the insides should still have a chewy texture.

Prep the salad & vinaigrette

• While the bread is toasting pit & slice the peaches, finely dice the shallot, and roughly chop the basil.
• Next, make the vinaigrette. Add the diced shallot, olive oil, red wine vinegar, the juices from the strained & salted tomatoes, and garlic to a bowl and whisk together. Set aside.

Assemble the salad:

• Add the sliced peaches, tomatoes, toasted sourdough bread, shallot vinaigrette, and chopped basil to a large serving dish or bowl. Then, toss them together until combined.
• If desired, add additional salt or freshly cracked pepper at this time to season the salad to your liking. Then, serve immediately or let sit 30 minutes before serving for an even better panzanella salad. Enjoy!