Name: Peach and Tomato Panzanella Salad
Prep time: 15 min
Cook time: PT-487822H21M31S
Total time: 25 min
Cuisine: Italian / Summer
Ingredients: 1/3–½ loaf sourdough bread, cut into cubes (3–4 cups); 6 tablespoons olive oil, divided; ¼ teaspoon garlic salt; 3 medium-large tomatoes or 2 cups cherry tomatoes, sliced; 3 large peaches, sliced; 2 tablespoons red wine vinegar; 1 tablespoon balsamic vinegar; 1/3 cup fresh basil; 2 tablespoons fresh mint (optional); ½ teaspoon flaky sea salt

Why You’ll Love This Recipe

This panzanella salad is a harmonious mix of sweet, tangy, and savory flavors with a variety of textures from the crisp-tender bread to the juicy fruit and fresh herbs. It’s easy to make, visually appealing, and captures the essence of summer in every bite.

Ingredients

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

1/3–½ loaf of sourdough bread (preferably a few days old), cut into cubes (about 3–4 cups)
6 tablespoons olive oil, divided
¼ teaspoon garlic salt
3 medium-large tomatoes or 2 cups cherry tomatoes, sliced
3 large peaches, sliced
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1/3 cup fresh basil
2 tablespoons fresh mint (optional)
½ teaspoon flaky sea salt

Directions

Preheat oven to 375°F (190°C). Toss bread cubes with 3 tablespoons olive oil and garlic salt. Spread on a baking sheet and toast for 10–12 minutes until golden and crisp. Set aside to cool.
In a large bowl, combine sliced tomatoes, peaches, basil, and mint if using.
In a small bowl, whisk together the remaining 3 tablespoons olive oil, red wine vinegar, and balsamic vinegar.
Add toasted bread cubes to the fruit and herbs, then pour the vinaigrette over the salad. Toss gently to coat evenly.
Sprinkle with flaky sea salt and allow the salad to sit for 10–15 minutes before serving to let flavors meld.

Servings and Timing

This recipe serves 4–6 people.
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: 25 minutes

Variations

Substitute peaches with nectarines or plums for a slightly different flavor.
Add arugula or baby spinach for extra greens.
Include crumbled feta or goat cheese for added creaminess.
Toss in a handful of toasted nuts such as pine nuts or almonds for crunch.
Drizzle with honey for a sweeter touch.

Storage/Reheating

Best served fresh. Can be stored in an airtight container in the refrigerator for up to 1 day. To maintain bread texture, keep bread separate and add just before serving if making ahead.

FAQs

Can I use other types of bread?

Yes, ciabatta or French bread works well, preferably a day or two old for best texture.

Can I make this salad ahead of time?

Yes, prepare all ingredients except the bread and toss together just before serving.

Can I use canned or frozen peaches?

Fresh peaches are best for flavor and texture, but canned or thawed frozen peaches can be used in a pinch.

Is this salad vegan?

Yes, as written it’s vegan. Adding cheese would make it vegetarian instead.

Can I make this gluten-free?

Yes, substitute the sourdough bread with a gluten-free bread that holds up to toasting.

Conclusion

Peach and Tomato Panzanella Salad is a light, flavorful, and visually stunning dish that celebrates summer produce. With juicy peaches, ripe tomatoes, and crunchy bread tossed in a tangy vinaigrette, it’s perfect for picnics, lunches, or a refreshing side dish at dinner.