⅓cupfresh basil leaves, cut chiffonade-style into thin strips
For the vinaigrette:
¼cupof the cherry tomato brine
Salt and pepper to taste
Cook bacon on a baking sheet at 375℉ for 15 minutes. Drain, reserving 1 tablespoon of the drippings, flip the slices, and continue to cook another 6-8 minutes until crisp. Place bacon strips on a paper towel to blot the grease. Cool slightly before roughly chopping into small pieces.
Place the bread cubes on the baking sheet you cooked the bacon on. Add the reserved bacon drippings, and toss to combine. Toast for 15 minutes, flipping halfway, until the bread is golden brown and toasted. After cooling slightly, transfer the bread cubes to a large serving bowl.
Add the bacon, spinach, tomatoes, and peaches to the bowl of bread.
Combine the cherry tomato brine, mustard, olive oil, and sugar in a small bowl with a whisk. Add salt and pepper to taste. Pour the dressing over the bread salad. Add the basil. Toss gently to combine all of the ingredients. Serve immediately.
*Nutrion information obtained via VeryWell Fit recipe analyzer and is a rough estimate.