Panzanella Salad Recipe with Peaches
This panzanella salad recipe with peaches is a simple Tuscan bread salad that celebrates fresh summer peaches, tomatoes, cucumbers and basil.
It’s a great way to serve two sides in one with fresh ingredients from the farmers market.
What to expect
The bread salad starts with a loaf of crusty bread turned into golden bread cubes. Classic Panzanella recipes include simple ingredients – ripe tomatoes, basil and bread as the foundation. I like to add peaches every chance I get when they are in season because they add a wonderful, juicy sweetness to this savory salad.
The only important thing here is to use crusty bread that will hold up even when soaked in juices and not turn to mush. Day-old bread is perfect. Yes, the bread cubes get a bit soggy, but they still maintain some bite.
Ingredients – tailored to your taste
- Bread: I use a baguette, ciabatta, sourdough bread, Italian bread or French bread. Stale bread is even better. You can grill the bread instead of toasting it if you prefer. Instructions are in the recipe.
- Tomatoes: Any ripe tomatoes, such as heirloom tomatoes, cocktail tomatoes or cherry tomatoes work well.
- Cucumbers: Use English cucumbers or mini Persian cucumbers as they have fewer seeds and are less watery.
- Cheese (optional): Fresh mozzarella cheese or bocconcini balls.
- Vinaigrette dressing: Dijon mustard, red or white wine vinegar, garlic, olive oil, salt, black pepper.
Substitutes
- Substitute peaches with mango or nectarine slices.
- For a slightly sweeter vinaigrette, try this honey lemon dressing recipe. Or any vinaigrette you love.
Variations
- Add sliced red onions, green onions, grilled bell peppers, beets or capers
- Include additional fresh herbs like thyme, oregano or chives
- Try some toasted nuts for added crunch
- Omit the cheese if you want a vegan salad.
Step by step instructions
Tips: how to prevent soggy bread
- Don’t overdress the Panzanella salad. You can always add more later.
- Use a heartier, sturdier bread. Toast it or let it go stale.
- Use English or Persian cucumbers, which have less liquid (or scrape out the seeds). Add juicy tomatoes and peaches to the salad last. You can also give the tomatoes a little squeeze to remove some of their juices.
Serve it with…
Serve the peach Panzanella salad as a side dish, light brunch item or lunch main course. It works really well for potlucks, buffets and BBQs, and is a perfect complement for marinated grilled chicken or grilled pork chops.
If you like the idea of a bread salad, try our bread salad with charred snap peas, panzanella salad recipe with grilled chicken or our grilled pesto shrimp panzanella.
Shortcut
Instead of our vinaigrette recipe, use your favorite bottled dressing. I wouldn’t use a creamy dressing, though, as it may hide the beautiful colors.
More summer salads
- peach salad with walnut dressing
- beetroot salad with oranges
- citrus salad over greens
- vegetable quinoa salad
Check out our full collection of salad recipes.
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Panzanella Salad Recipe with Peaches
Ingredients
- 1 small loaf crusty or hearty bread (baguette, ciabatta, italian bread – day-old bread even better) cut into 1 inch/2.5 cm cubes 3-4 cups, Note 1
- 2 tablespoons extra virgin olive oil
- 2 medium tomatoes (heirloom, cherry, ripe field), cut into chunks
- 2 -3 peaches, sliced
- 1 small English cucumber, seeded and sliced (leave peel on) (or easier, mini Persion cucumbers)
- 1/4 cup -1/2 cup fresh basil leaves, chopped
- balls of fresh mozzarella or bocconcini cheese, drained and sliced or ripped up (leave out for vegan option)
Vinaigrette
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon garlic, grated or minced
- 1 1/2 tablespoon white or red wine vinegar
- 1/4 cup good olive oil
- 1/4 teaspoon each, salt and freshly ground black pepper
Instructions
- HEAT OVEN to 425F/218C
- MAKE BREAD CUBES: Toss bread cubes with olive oil and a pinch of salt. Lay in a single layer on a foil lined baking sheet. Bake for about 7 minutes or until golden brown.
- MAKE VINAIGRETTE: Put all vinaigrette ingredients into a sealed container (jar, plastic) and shake hard until well blended/emulsified.
- ASSEMBLE PANZANELLA SALAD: Place tomatoes, peaches, bread cubes, cucumbers, basil and cheese in a shallow bowl. Pour well-shaken vinaigrette over the salad (you may not need it all). Toss gently. Taste and add more salt and pepper or basil if needed. Let sit for at least 30 minutes (and up to 5 hours) to allow dressing to absorb. Serve at room temperature.
Recipe Notes
- To grill bread cubes (instead of toasting them in oven): Cut baguette quarters lengthwise, brush with oil and grill on all sides until slightly charred. Rub cut half of garlic over bread if desired. Cut bread into bite size pieces (1 inch).
- Substitutes and Variations:Â
- Substitute peaches with mango or nectarine slices.
- For a slightly sweeter vinaigrette, try this honey lemon dressing recipe. Or any vinaigrette you love.
- Add sliced red onions, green onions, beets or capers
- Include additional fresh herbs like thyme, oregano or chives
- Try some toasted nuts for added crunch
- Omit the cheese if you prefer.
- Make Ahead:
- Because the bread needs a little time to soak up the vinaigrette and juices from the vegetables and peaches, it’s a great dish to make a few hours ahead of serving.
- It’s best not to refrigerate it, but if you have leftovers, store them in an airtight container and enjoy them the next day with a little splash of extra olive oil. The bread will be wetter, but the juices are delicious, so I don’t mind.
- The bread cubes can be made several days ahead.Â
