Summer is the season of ripe, sun-sweetened fruit, and there’s no better way to celebrate it than with a vibrant Peach Panzanella Salad.
This refreshing twist on a classic Italian bread salad brings together juicy peaches, crisp toasted bread, ripe tomatoes, and fresh herbs in a dish that tastes like pure sunshine.
Whether you’re serving it at a backyard BBQ, summer brunch, or looking for a simple weeknight meal, this Peach Panzanella Salad is as satisfying as it is stunning.
Ingredients for Peach Panzanella Salad
The magic of this salad lies in its simplicity and reliance on fresh, high-quality ingredients. Here’s what you’ll need:
- Peaches – Choose ripe but firm peaches for the best texture and sweetness.
- Bread – Use a rustic loaf like sourdough, ciabatta, or a crusty baguette. Day-old bread works best.
- Cherry tomatoes – Their sweetness and acidity balance the peaches.
- Cucumbers – Adds a crisp, refreshing crunch.
- Red onion – Thinly sliced for a bit of sharpness.
- Fresh basil – A key flavor enhancer that ties everything together.
- Vinaigrette – A simple mix of olive oil, balsamic vinegar, Dijon mustard, and a touch of honey.
- Optional Add-ins – Fresh mozzarella, prosciutto, arugula, or mint can elevate the dish even further.
How to Make Peach Panzanella Salad
Creating this salad is all about layering textures and letting the flavors develop. Follow these steps for the best results:
- Toast the Bread
Cut the bread into bite-sized cubes, toss with a little olive oil, and bake at 375°F for about 10–15 minutes, or until golden and crisp. Let cool. - Prep the Produce
Slice the peaches into wedges, halve the cherry tomatoes, thinly slice the cucumber and red onion. Tear the basil leaves just before tossing. - Make the Vinaigrette
In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Season with salt and pepper. - Combine and Toss
In a large bowl, combine the toasted bread, peaches, vegetables, and basil. Drizzle with vinaigrette and toss gently. - Let It Rest
Allow the salad to sit for at least 15–20 minutes before serving. This gives the bread time to soak up the vinaigrette and flavors to meld. - Serve and Enjoy
Top with optional add-ins if desired and serve at room temperature.
Peach Panzanella Salad Variations
This salad is highly customizable. Here are some delicious variations:
- Grilled Peach Panzanella – Grilling the peaches brings out their natural sweetness and adds a smoky depth.
- Vegan-Friendly – Omit cheese or prosciutto, and stick to plant-based ingredients.
- Add Protein – Top with grilled chicken, shrimp, or chickpeas for a heartier meal.
- Seasonal Swaps – Try nectarines, plums, or heirloom tomatoes for different flavors and colors.
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Serving Ideas and Pairings
This salad is perfect for:
- Picnics and Potlucks – It travels well and doesn’t wilt quickly.
- Brunch or Lunch – Serve with sparkling water or a chilled glass of white wine.
- Dinner Side Dish – Pair it with grilled meats, pasta, or seafood.
Presentation tip: Layer ingredients in a wide, shallow bowl to showcase the vibrant colors.
Health Benefits and Nutrition Highlights
This salad isn’t just beautiful—it’s good for you, too. Here’s why:
- Peaches and tomatoes are packed with vitamins A and C, and antioxidants.
- Whole food ingredients provide fiber and healthy fats.
- Olive oil and fresh herbs support heart health and digestion.
- For a lighter version, reduce the bread or use gluten-free options.
Recipe FAQ’s
Can I make Peach Panzanella Salad ahead of time?
Yes, but it’s best to toast the bread and prepare the ingredients separately, then toss everything together about 20 minutes before serving to allow flavors to meld without the bread getting too soggy.
Can I grill the peaches?
Absolutely! Grilling adds a smoky sweetness and enhances the flavor. Just grill peach halves for 2–3 minutes per side before slicing.
What kind of bread is best for Panzanella?
Day-old rustic bread with a sturdy crust is ideal—like sourdough or ciabatta. Avoid soft sandwich bread, which will get mushy.
Peach Panzanella Salad Recipe
Ingredients
For the salad:
- 3 cups cubed rustic bread sourdough, ciabatta, or baguette
- 3 ripe peaches sliced into wedges
- 1 cup cherry tomatoes halved
- 1 cucumber thinly sliced
- ¼ red onion thinly sliced
- ½ cup fresh basil leaves torn
- Optional: 1/2 cup fresh mozzarella balls or sliced prosciutto
For the vinaigrette:
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
Toast the Bread
- Cut the bread into bite-sized cubes, toss with a little olive oil, and bake at 375°F for about 10–15 minutes, or until golden and crisp. Let cool.
Prep the Produce
- Slice the peaches into wedges, halve the cherry tomatoes, thinly slice the cucumber and red onion. Tear the basil leaves just before tossing.
Make the Vinaigrette
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Season with salt and pepper.
Combine and Toss
- In a large bowl, combine the toasted bread, peaches, vegetables, and basil. Drizzle with vinaigrette and toss gently.
Let It Rest
- Allow the salad to sit for at least 15–20 minutes before serving. This gives the bread time to soak up the vinaigrette and flavors to meld.
Serve and Enjoy
- Top with optional add-ins if desired and serve at room temperature.