Generally, Panzanella is mostly bread, but I’m going to treat it like a crouton here. Also, while I’m making the rules, I don’t love a soggy crouton. Traditionally, you let the dry, toasty bread soak up the moisture from the tomatoes and olive oil to flavor the bread but I like the little crisp, so I serve this right away. Do you like your croutons to break down a bit? Absorb juices? You make your rules!

Want to be fancy? Grill the peaches! You could also grill the bread to toast if we want to keep all the heat outside.

This makes enough vinaigrette for the salad, but double it if you like to have extra on hand for salads.