Let?s get straight to the point. Peaches are one of the best, if not THE best, fruits of summer. I don?t know why it never occurred to me to fill my fruit bowl with peaches, but I started a few weeks ago and I can?t get enough. Usually I?m drawn to strawberries, blueberries, and raspberries this time of year. They?re easy to pop in my mouth and there?s no slicing involved. Peaches seemed messy and inconvenient. I?ll be the first to admit I was wrong. Peaches, I adore you.

Paired with tomatoes, sourdough bread, and lots of fragrant herbs, peaches are the perfect addition to a classic panzanella salad. If you?re not familiar, traditional panzanella is a Tuscan salad flecked with hunks of stale bread that soak up an oil and vinegar dressing. Panzanella always includes tomatoes, making it a popular salad for summer. If you don?t happen to have stale bread lying around, you can absolutely use fresh bread. I picked up a loaf of sourdough from Trader Joe?s this morning and it worked like a charm. 
If you?re turned off by the idea of using raw red onion in a salad, here?s a tip for you. When slicing the onion, slice from pole to pole. Chopping an onion, or even slicing it in half circles, ruptures the cell walls and leads to a really strong, pungent odor and taste that can be really off putting. The method is this: slice the onion in half from root to stem (so that part of the root is still attached to both halves. Then, with the flat side of the onion on your cutting boar...