White Balsamic Vinaigrette
- 3 tablespoons white balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1 teaspoon honey or coconut nectar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoons plus 1/8 teaspoon sea salt
- 1 3/4 cups cooked sorghum, pearled or whole grain, chilled
- 3 1/2 tablespoons extra-virgin olive oil, divided
- 12 ounces crusty sourdough bread, cubed (7 cups cubes, 1- to 1¼-inches each)
- 2 medium peaches or other stone fruit, seeded, and cut into 8 wedges each
- 3/4 teaspoon plus 1/8 teaspoon sea salt, divided
- 6 ounces fresh mozzarella cheese, cubed
- 2 cups tri-color cherry or grape tomatoes, halved
- 7- to 8-inch portion English cucumber, sliced into half rounds (8 ounces)
- 1 (15-ounce) can cannellini or other white beans, well drained
- 1/2 medium red onion, thinly sliced
- 1/2 cup packed fresh herb mixture, such as mint, basil, and dill
Make the vinaigrette: Add the vinegar, olive oil, honey, pepper, and salt to a jar or sealable container; shake vigorously.
Dress the sorghum: In a medium bowl, combine ¼ cup of the vinaigrette with the sorghum; set the dressed sorghum and the vinaigrette aside.
Toast the sourdough: Fully heat 2½ tablespoons of the olive oil in a wok or large deep skillet over medium heat. Stir in the sourdough cubes and ½ teaspoon of the salt, then cook while stirring (or flipping with tongs) the cubes occasionally until browned and crisp, about 8 minutes.
Pan-grill the peaches: Meanwhile, heat a grill pan (or outdoor grill) over medium-high heat. Brush the peach wedges with the remaining 1 tablespoon olive oil. Grill the peach slices until rich grill marks form on both sides, about 2 minutes per side. Sprinkle with 1/8 teaspoon sea salt. (Alternatively, skip the grilling and keep it fresh.)
Make the salad: In a large bowl, fold (or gently stir) together the mozzarella, tomatoes, cucumbers, beans, onion, and remaining ¼ teaspoon salt. Add the toasted sourdough cubes, dressed sorghum, pan-grilled peach slices, three-quarters of the herbs, and desired amount of the remaining vinaigrette and fold to combine.
Transfer the salad to a large platter, top with the remaining herbs, and serve with any remaining vinaigrette on the side.