Description
A fresh and vibrant Peach Panzanella Salad featuring toasted rustic bread cubes, ripe heirloom tomatoes, and sweet peaches tossed in a homemade balsamic vinaigrette. This salad beautifully balances sweet, tangy, and savory flavors, making it a perfect light meal or side dish for warm weather.
Ingredients
Scale
Bread
- 8 to 10 ounces (230-280g) sourdough, ciabatta, French bread, or other rustic bread, cut into 1-inch cubes
Produce
- 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
Pantry
- Kosher salt
- Freshly cracked black pepper to taste
- 5 tablespoons good-quality extra virgin olive oil, divided
- 2 tablespoons good-quality balsamic vinegar
Instructions
- Preheat the oven: Set your oven to 350ºF to prepare for toasting the bread cubes, ensuring they come out crisp and golden.
- Toast the bread cubes: Spread the bread cubes evenly on a baking sheet. Toss them with 1 tablespoon of olive oil and ½ teaspoon kosher salt, adding more oil if necessary to coat thoroughly. Bake for 15 minutes until toasted and crisp, stirring halfway through for even browning.
- Prepare the fruit: Place the chopped tomatoes and sliced peaches in a colander over a bowl. Sprinkle with ¼ teaspoon kosher salt and gently toss to combine. Let them rest for at least 15 minutes as the bread toasts to release their juices into the bowl.
- Make the vinaigrette: Remove the colander and transfer the peaches and tomatoes to a large serving bowl, preserving the accumulated juices in the bowl. Add the 2 tablespoons balsamic vinegar to the juices. Slowly whisk in the remaining 4 tablespoons olive oil to emulsify the dressing. Season with salt and freshly cracked black pepper to taste. Alternatively, combine the juices, olive oil, and vinegar in a lidded jar and shake vigorously to emulsify.
- Combine salad ingredients: Add the thinly sliced red onions and slivered basil to the bowl with peaches and tomatoes. Gently toss to mix. Then add the toasted bread cubes and pour over the vinaigrette. Toss again carefully to coat everything evenly without mashing the bread.
- Rest the salad: Allow the salad to rest for 30 minutes or up to 2-3 hours before serving. Toss occasionally during this time to distribute dressing and soften the bread slightly. Taste and adjust salt and pepper as needed prior to serving.
Notes
- For best results, use day-old or slightly stale bread to ensure it toasts up nicely without becoming too soft in the salad.
- The resting period allows the flavors to meld and the bread to absorb the vinaigrette, enhancing the salad’s texture and taste.
- Feel free to substitute balsamic vinegar with sherry vinegar or red wine vinegar for a different flavor profile.
- This salad is best enjoyed the same day but can be stored covered in the refrigerator for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
Keywords: peach salad, panzanella, summer salad, bread salad, italian salad, balsamic vinaigrette, fresh peaches, heirloom tomatoes
