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panzanella salad with peaches in white bowl
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4.93 from 14 votes

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. Great side dish.
Prep Time10 minutes
Cook Time7 minutes
Rest time30 minutes
Total Time47 minutes
Course: Side Dish
Cuisine: American, Italian
Servings (change as needed): 6
Author: Cheryl Avrich

Ingredients

  • 1 small loaf crusty bread (baguette, ciabatta, italian - day old even better) cut into 1 inch cubes 3-4 cups, Note 1
  • 2 tablespoon 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 tablespoon 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 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 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.

Notes

  1. 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).
  2. Make Ahead: Because the bread needs a little time to soak up the vinaigrette and juices from the vegetables and peaches, it makes a great make-ahead dish. Make it earlier in the day and keep it on the counter at room temperature until you need it. It's best not refrigerated. The bread cubes can be made several days ahead. 
 
Nutrition values are estimates and do not include optional ingredients. 
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