Savoury Peach Panzanella Salad is a simple, rustic bread salad that starts with a loaf of crusty bread turned into golden bread cubes. You then add a few fresh-from-the-market peaches, tomatoes, basil and cucumbers (and some ripped bocconcini or mozzarella cheese if you want), toss it with a vinaigrette and let it sit around to let the bread soak up all the flavours. Mmmm.
Most panzanella recipes are very similar with tomatoes, basil and bread as the foundation. I like to use peaches every chance I get when they are season and they add a wonderful juicy sweetness to this savoury salad. This recipe is, once again, easily adaptable to your tastes. Addsliced red onions, nuts, beets, capers – whatever you like. The recipe is just a guideline as far as the salad ingredients go. If the cucumbers have very little seeds, don’t bother seeding them. If you prefer to peel the peaches, go ahead. The only important thing here is to use a 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 sog a bit, but they still maintain some bite.
This recipe is a great make-ahead dish that works really well for potlucks, buffets or as a substantial side dish. In fact, you can even serve it as a light brunch or lunch main course.
Savoury Peach Panzanella Salad Recipe
This Savoury Peach Panzanella Salad is a simple tuscan bread salad that celebrates fresh summer peaches, tomatoes, cucumbers and basil. Great side dish.
- Prep Time:45m
- Cook Time:7m
- Yield: 4-6 servings
Ingredients
- 1 small loaf crusty bread (baguette, ciabatta, italian - day old even better) cut into 1 inch cubes - 3-4 cups
- 2 tablespoons 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)
- 1/4 cup -1/2 cup fresh basil, chopped
- ball of fresh mozzarella or bocconcini cheese, drained and sliced or ripped up (optional)
- optional: red onion, roasted chopped almonds, julienne beets, etc
Vinaigrette
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon garlic, grated or minced
- 1 1/2 tablespoons white or red wine vinegar
- 1/4 cup good olive oil
- 1/4 teaspoon each, salt and freshly ground pepper
Instructions
- Preheat oven to 425F
- MAKE THE BREAD CUBES: Toss bread cubes with olive oil and a pinch of salt. Lay in a single layer on a foil lined pan. Bake for about 7 minutes or until golden brown.
- MAKE THE VINAIGRETTE: Put all vinaigrette ingredients into a sealed container (jar, plastic) and shake hard until well blended/emulsified.
- ASSEMBLE THE PANZANELLA: 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.