Name: Peach Panzanella Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: Italian
Ingredients: 8 to 10 ounces (230-280g) sourdough, ciabatta, French bread, or other rustic bread, cut into 1-inch cubes; 2 medium-large ripe heirloom tomatoes, cut into 1-inch pieces; 2 large firm-but-ripe peaches, sliced; ½ small red onion, very thinly sliced; ½ cup (8g) basil leaves, slivered; Kosher salt; Freshly cracked black pepper to taste; 5 tablespoons good-quality extra virgin olive oil, divided; 2 tablespoons good-quality balsamic vinegar

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Introduction

This Peach Panzanella Salad is a refreshing twist on the classic Italian bread salad, combining juicy peaches, ripe heirloom tomatoes, and crunchy toasted bread. It’s a perfect summer dish that balances sweet, savory, and tangy flavors in every bite.

A white bowl filled with a fresh salad consisting of three large peach slices with a mix of red and yellow colors, layered with bright red diced tomatoes, light golden-brown toasted bread cubes, thin pale purple onion slices, and scattered green basil leaves. The ingredients show a vibrant mix of juicy textures and colors, with a light sprinkle of coarse black pepper on the peaches and visible drops of dressing enhancing the glossy look of the fruit and vegetables. The bowl sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 to 10 ounces (230-280g) sourdough, ciabatta, French bread, or other rustic bread, cut into 1-inch cubes
2 medium-large ripe heirloom tomatoes, cut into 1-inch pieces
2 large firm-but-ripe peaches, sliced
½ small red onion, very thinly sliced
Kosher salt
Freshly cracked black pepper to taste
5 tablespoons good-quality extra virgin olive oil, divided
2 tablespoons good-quality balsamic vinegar
½ cup (8g) basil leaves, slivered

Instructions

Step 1: Preheat the oven to 350ºF (175ºC). Spread the bread cubes out on a baking sheet. Toss them with 1 tablespoon of olive oil and ½ teaspoon kosher salt, adding a little more oil if needed to coat the bread evenly.
Step 2: Bake the bread cubes for 15 minutes, until they are toasted and crisp.
Step 3: While the bread is toasting, place the chopped tomatoes and sliced peaches in a colander set over a bowl. Sprinkle with ¼ teaspoon kosher salt and gently toss. Let the fruit rest for at least 15 minutes to release their juices.
Step 4: Transfer the peaches and tomatoes to a large serving bowl, reserving the juices in the bowl underneath. Add the balsamic vinegar to the juices. Slowly whisk in the remaining 4 tablespoons of olive oil to create an emulsified vinaigrette. Season with salt and pepper to taste.
Step 5: Add the sliced red onion and slivered basil to the serving bowl with the peaches and tomatoes. Gently toss to combine.
Step 6: Add the toasted bread cubes and pour the vinaigrette over everything. Toss gently to coat the bread and fruit evenly.
Step 7: Let the salad rest for 30 minutes or up to 2-3 hours before serving, tossing occasionally. Adjust seasoning with salt and pepper if needed.

Tips & Variations

Use day-old bread for better texture because it absorbs the dressing without becoming soggy too quickly.
Try swapping peaches with nectarines or plums for a different stone fruit twist.
Add fresh mozzarella or burrata for a creamy, rich addition to the salad.
If you prefer, you can shake the vinaigrette ingredients in a sealed jar instead of whisking to emulsify.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. The bread will absorb more liquid over time, so for best texture, consider tossing lightly again before serving. This salad is best enjoyed fresh but can be served chilled or at room temperature.

How to Serve

A white bowl filled with a fresh salad showing several layers: at the bottom are light brown toasted bread cubes with a rough texture, mixed with thin slices of light purple onion. On top of that, there are chunks of bright red tomatoes layered with thick slices of yellow and orange peaches with hints of red around the edges. Fresh green torn basil leaves are scattered across the salad, adding tiny spots of color. The salad appears lightly seasoned with small black pepper specks visible on the peach slices. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the salad a few hours in advance and let it rest in the fridge to allow flavors to meld, but avoid making it the day before to prevent the bread from becoming too soggy.

What if I don’t have balsamic vinegar?

You can substitute balsamic vinegar with red wine vinegar or apple cider vinegar for a tangy flavor, though the sweetness of balsamic pairs best with the peaches.