This recipe is from the book Big Heart, Little Stove by Erin French, published in 2023. My girlfriend gifted it to me after I fell in love with Ms. French’s first book – The Lost Kitchen. This same friend was the one who first told me about the show called The Lost Kitchen, which is filmed at Ms. French’s restaurant in Freedom, Maine. If I were to use one word to describe the passion and talent of this young woman, especially given some struggles in her past, it’s beautiful.

Ms. French is not professionally trained as a chef, but it doesn’t matter. She was trained by working in her father’s diner in her early years. I think that’s why she’s so comfortable in a kitchen.

What she does behind the stove is extraordinary. There’s more about her in my post Shrimp Stew and The Lost Kitchen. If you haven’t seen the show, I highly recommend it. Ms. French hires girlfriends, for the most part, also not culinary experts, and the comraderie is impressive.

What especially excites me, is that Ms. French takes advantage of the incredible bounty that Maine has to offer, not only for seafood, but also for the herbs, flowers, twigs, and more that decorates her already pretty food. It’s like she decorates with nature.

“In my book, bread salads are obsession-worthy. There is something so insanely perfect about chunky, golden croutons that have been plumped up by a good soak in a vinaigrette. Add the sweetness of fruit and the crunch of cucumber, plus a handful of fresh herbs, and you’ve got the side dish of the summer. Make this one a main event by serving it heaped over a bed of arugula with a scoop of fresh goat cheese and a glass of crisp white wine.”

Peach and Blackberry Bread Salad

For the vinaigrette:
3 tablespoons seasoned rice wine vinegar
1 small shallot, finely chopped
1/3 cup extra-virgin olive oil
Freshly ground black pepper

For the salad:
2 tablespoons extra-virgin olive oil
4 cups 1- to 1 1/2-inch cubes good bread, such as French or ciabatta
Kosher salt and freshly ground pepper
4 firm but ripe peaches
1 English cucumber
1/2 pint blackberries (about 1 cup)
1/2 cup loosely packed fresh basil leaves, gently torn
2 sprigs fresh tarragon, leaves removed
2 sprigs fresh mint, leaves removed and gently torn
Edible flowers, such as pansies or nasturtiums, for garnish

In a small bowl, combine the vinegar and shallots and set aside to marinate for 15 minutes for the flavors to meld and the shallots to soften. Whisk in the olive oil into the shallot mixture and add a few cracks of pepper. Set aside.

In a large cast-iron skillet heat the olive oil over medium heat. Toss in the bread cubes and toast, frequently shaking the pan, until the bread is golden on all sides about 4 minutes. Season with a sprinkle of salt and a few cracks of pepper. Transfer the croutons to a large bowl and set aside.

Halve and pit the peaches, then slice into 1/2-inch wedges. Cut the cucumber in half lengthwise and use a spoon to remove the seeds. Slice the cucumber into 1/4-inch half-moons. Transfer the peaches and cucumbers to the bowl of croutons, add the vinaigrette, and toss. Let sit for 10 minutes to marinate.

I unfortunately purchased a cling-style nectarine which was challenging to de-pit and slice.

Add the blackberries, basil, tarragon, and mint to the bowl and gently toss to combine. (I only used basil.)

Garnish with edible flowers, and serve.

I considered adding feta to the salad, or maybe burrata, but this salad is just simple perfection. I left it as is.