Peach Panzanella with Tomatoes

Why You’ll Love This Recipe

Peach Panzanella with Tomatoes is a refreshing, summery twist on the classic Italian bread salad. This vibrant dish combines ripe, juicy peaches with sweet, tangy tomatoes, creating a perfect balance of flavors. The crunchy, toasted bread absorbs the flavorful dressing, while fresh herbs and a drizzle of olive oil add depth and richness. It’s light yet satisfying, making it the ideal dish for warm weather, picnics, or casual get-togethers. With its combination of textures and sweet-savory contrasts, this Peach Panzanella will quickly become a favorite in your recipe collection.

Ingredients

• 3 cups crusty bread (such as baguette or ciabatta), cut into cubes
• 2 medium peaches, pitted and diced
• 2 cups cherry tomatoes, halved (or 2 large tomatoes, diced)
• 1 small cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• 1/4 cup fresh mint, chopped (optional)
• 2 tbsp red wine vinegar
• 3 tbsp extra-virgin olive oil
• 1 tsp honey or sugar (optional, for sweetness)
• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Toast the Bread: Preheat your oven to 375°F (190°C). Spread the cubed bread on a baking sheet in a single layer. Toast the bread in the oven for 10-12 minutes, until golden and crispy. You can also toast the bread in a skillet with a little olive oil for extra flavor.
2. Prepare the Vegetables and Fruit: In a large mixing bowl, combine the diced peaches, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Add the fresh basil and mint (if using).
3. Make the Dressing: In a small bowl, whisk together the red wine vinegar, olive oil, honey (or sugar), salt, and pepper until the dressing is well combined.
4. Assemble the Panzanella: Add the toasted bread cubes to the bowl with the fruit and vegetables. Drizzle the dressing over the top and toss everything together gently. Let the salad sit for about 10 minutes, allowing the bread to soak up the dressing and flavors.
5. Serve: Garnish with extra fresh basil before serving. Serve the Peach Panzanella immediately or refrigerate it for up to 1 hour for the flavors to meld together.

Servings and Timing

• Servings: This recipe serves 4 as a side dish or 2 as a main.
• Prep Time: 15 minutes
• Cook Time: 12 minutes (for toasting the bread)
• Total Time: 30 minutes

Variations

1. Add Cheese: For a richer flavor, add crumbled feta, goat cheese, or mozzarella to the salad.
2. Spicy Kick: Add a sliced jalapeño or red pepper flakes to the dressing for a spicy twist.
3. Grilled Fruit: Grill the peaches for a smoky flavor before adding them to the salad.
4. Add Protein: Toss in grilled chicken, shrimp, or chickpeas to turn this salad into a more substantial meal.
5. Gluten-Free: Use gluten-free bread for a gluten-free version of this salad.

Storage/Reheating

This Peach Panzanella is best served fresh, but you can store any leftovers in an airtight container in the fridge for up to 1-2 days. The bread will soften over time, but the flavors will continue to develop. It’s best to avoid reheating, as the texture of the bread may become too soggy.

FAQs

Can I use a different type of bread?

Yes, any crusty bread will work well for this recipe. Sourdough, whole wheat, or even ciabatta are great options.

Can I make this salad ahead of time?

While the salad is best served fresh, you can prep the individual ingredients (bread, veggies, and fruit) and make the dressing ahead of time. Combine everything just before serving.

Can I use other fruits besides peaches?

Yes, you can use nectarines, plums, or even strawberries for a different fruit flavor in this salad.

How do I make the bread croutons crispy without an oven?

If you don’t have an oven, you can make the croutons in a skillet by toasting the bread cubes with a little olive oil over medium heat until they’re golden and crispy.

Can I add nuts to this salad?

Yes, toasted nuts like almonds, walnuts, or pine nuts would add a nice crunch and flavor to this salad.

Is this salad vegan?

Yes, this Peach Panzanella is naturally vegan if you skip any dairy-based cheese and keep the dressing simple.

Can I use balsamic vinegar instead of red wine vinegar?

Yes, balsamic vinegar will add a slightly sweeter, richer flavor to the dressing, so feel free to substitute it if desired.

How do I make the salad spicier?

To add heat, mix some sliced chili peppers into the salad, or drizzle a bit of hot sauce or chili oil over the finished dish.

What can I serve this Peach Panzanella with?

This salad pairs wonderfully with grilled meats, seafood, or as a side dish for a picnic or BBQ. It’s also great on its own for a light lunch.

Can I freeze leftover panzanella?

It’s not recommended to freeze panzanella, as the bread will lose its texture once thawed.

Conclusion

Peach Panzanella with Tomatoes is a delicious, seasonal salad that brings together the sweetness of peaches, the juiciness of tomatoes, and the heartiness of toasted bread. It’s a perfect dish for warm weather, offering a refreshing and satisfying balance of flavors and textures. Whether you’re serving it at a summer gathering or enjoying it as a light lunch, this salad is sure to become a new favorite. Try it out and enjoy the bright, fresh flavors of summer!

Peach Panzanella with Tomatoes

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Peach Panzanella with Tomatoes is a refreshing twist on the classic Italian bread salad, combining juicy peaches, sweet tomatoes, and crunchy toasted bread. This vibrant dish is perfect for warm weather, picnics, or casual get-togethers.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Salad, Side Dish
• Method: Oven
• Cuisine: Italian
• Diet: Vegan

Ingredients

1. 3 cups crusty bread (such as baguette or ciabatta), cut into cubes
   
   2 medium peaches, pitted and diced
   
   2 cups cherry tomatoes, halved (or 2 large tomatoes, diced)
   
   1 small cucumber, diced
   
   1/4 red onion, thinly sliced
   
   1/4 cup fresh basil, chopped (plus extra for garnish)
   
   1/4 cup fresh mint, chopped (optional)
   
   2 tbsp red wine vinegar
   
   3 tbsp extra-virgin olive oil
   
   1 tsp honey or sugar (optional, for sweetness)
   
   Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F (190°C). Spread the cubed bread on a baking sheet in a single layer. Toast the bread for 10-12 minutes, until golden and crispy.

1. In a large mixing bowl, combine the diced peaches, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Add the fresh basil and mint (if using).
2. In a small bowl, whisk together the red wine vinegar, olive oil, honey (or sugar), salt, and pepper until the dressing is well combined.
3. Add the toasted bread cubes to the bowl with the fruit and vegetables. Drizzle the dressing over the top and toss gently. Let the salad sit for 10 minutes to allow the bread to soak up the flavors.
4. Garnish with extra fresh basil before serving. Serve immediately or refrigerate for up to 1 hour for the flavors to meld.

Notes

• If you prefer, add crumbled feta, goat cheese, or mozzarella for extra richness.
• For a spicy twist, add red pepper flakes or jalapeños to the dressing.
• Grilling the peaches before adding them will bring out a smoky flavor.
• This salad can be made gluten-free by using gluten-free bread.
• If you prefer a milder version, you can substitute balsamic vinegar for red wine vinegar.

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 12g
• Sodium: 280mg
• Fat: 12g
• Saturated Fat: 1g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg