Print

Peach Panzanella Salad – Fresh Summer Salad

Print Recipe

A refreshing and vibrant Peach Panzanella Salad made with juicy peaches, crusty bread, fresh tomatoes, and basil – the perfect summer dish.

Ingredients

Units Scale
  • 3 ripe peaches, sliced
  • 2 cups cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 4 cups day-old crusty bread, cubed
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh basil leaves, torn
  • 1 clove garlic, minced
  • 1 tbsp honey (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Spread bread cubes on a baking sheet and toast for 10-15 minutes until golden and crispy.
  2. In a large bowl, combine sliced peaches, cherry tomatoes, and red onion.
  3. In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, pepper, and honey if using.
  4. Add the toasted bread to the peach mixture.
  5. Pour the dressing over the salad and toss gently to combine.
  6. Let the salad sit for 10-15 minutes to allow flavors to meld and bread to absorb the dressing.
  7. Top with torn basil leaves and serve at room temperature.

Notes

  • Use stale bread for the best texture – it holds up better to the dressing.
  • Can be made a few hours in advance and stored at room temperature.
  • Add mozzarella or burrata for extra creaminess.

Nutrition

Find it online: https://easy-tapas-recipes.com/peach-panzanella-salad-fresh-summer-salad/