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 simple side or lunch dish.
Servings (change as needed): 6 sides
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.
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:
- 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.
Calories: 279kcal | Carbohydrates: 32g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 361mg | Potassium: 359mg | Fiber: 3g | Sugar: 9g | Vitamin A: 691IU | Vitamin C: 12mg | Calcium: 51mg | Iron: 2mg