Roasted Peach Panzanella Salad with Blistered Tomatoes

Preheat oven to 375ºF. Line 2 baking sheets with foil. To one baking sheet, add 3/4 of the diced peaches. Toss with 1 tablespoon oil and sprinkle with just a little fine sea salt. To the second baking sheet, add 1 pint of cherry tomatoes. Toss with 1 tablespoon of oil and sprinkle with fine sea salt. Place both baking sheets in the oven. Roast peaches for 15 minutes, tossing halfway through until soft and just beginning to brown. Remove from heat and set aside. Roast tomatoes for 30 minutes, stirring halfway through, until they are cracked and blistered. Remove from heat and set aside.

Cut the remaining 1/2 pint of cherry tomatoes in half. Set aside.

On a third baking sheet lined with foil, add bread cubes. Toss the cubes with 1 tablespoon of oil and season generously with salt and black pepper. Place in the oven and cook for 30 minutes, tossing halfway through, until crispy and golden. Remove from heat and set aside.

In a large bowl, whisk together remaining 2 tablespoons of oil (add more if needed), vinegar, honey, basil, dill, tarragon and oregano. Season with salt and black pepper. Add spinach, arugula, peaches (both roasted and raw diced), tomatoes (both blistered and raw), and bread cubes. Toss until fully coated and thoroughly mixed. Set aside at room temperature to allow flavors to meld for about 1/2 hour before serving. Sprinkle with goat cheese and enjoy!