INGREDIENTS:

2 med or 1 lg heirloom tomato (BUG Farms)

1 med onion (BUG Farms)

1/2 pound green beans or Selma Zesta Beans (BUG Farms)

2 med peaches (Riley Family Farms)

Real Salt

Oil (to keep it super local melted bacon fat from Clifford Family Farms bacon or butter from Gold Creek Farms - Woodland, UT - buy at Liberty Heights Fresh)

Slide Ridge Honey Wine Vinegar

Day old or stale Crumb Brothers Sourdough

DIRECTIONS:

Prepare a small pot of water, bring to boil. Tear up stale bread into bite sized pieces (maybe 1 inch). Place into large bowl, coat with a few tablespoons of oil (fat or butter). Cube tomatoes, peaches and onion into 1 inch chunks. Combine with bread. Blanch beans in boiling water (toss into water, cook until bright green and remove quickly). Chop into bite sized chunks, add to bread/veggies. Sprinkle with salt and vinegar - to taste. Let sit for 15 minutes or longer to allow flavors to meld.