Panzanella with Ontario Mozzarella

Instructions

1. Step
   Preheat oven to 350F (180°C). On a large rimmed baking sheet, arrange torn bread in an even layer. Drizzle with 2 tbsp (30 mL) olive oil. Bake for about 10 minutes or until firm and dry but not browned.
2. Step
   Using medium-size holes on a box grater set over a bowl, grate tomato halves. Discard skin. In blender, combine tomato pulp, basil, parsley, vinegar, garlic, salt and oregano. Blend until puréed, then slowly drizzle in remaining oil with motor running.
3. Step
   In a large bowl, toss bread lightly with half of the vinaigrette. Let stand for 5 minutes or until bread absorbs some of the dressing, then add mozzarella, arugula and peaches. Toss together. Drizzle remaining vinaigrette over top.