Peach Panzanella Salad Recipe
This Peach Panzanella Salad is a fresh and flavorful summer salad that combines juicy peaches, crusty toasted bread, cherry tomatoes, and herbs in a light balsamic vinaigrette. It's a beautiful balance of sweet and savory, with crisp textures and vibrant colors.Perfect for warm-weather meals, picnics, or potlucks, this Italian-inspired salad is easy to customize and make ahead for a light yet satisfying dish.
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.