Peach and Tomato Panzanella Salad
Peach and Tomato Panzanella Salad is a vibrant, summer-inspired salad combining juicy peaches, ripe tomatoes, and crusty sourdough bread cubes with fresh herbs and a tangy vinaigrette. Perfect for light lunches, picnics, or side dishes.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings
- Category: Salad
- Method: Tossed Salad with Toasted Bread
- 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
Instructions
- 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.
- Whisk remaining 3 tablespoons olive oil, red wine vinegar, and balsamic vinegar in a small bowl.
- Add toasted bread cubes to the fruit and herbs, then pour vinaigrette over the salad. Toss gently to coat evenly.
- Sprinkle with flaky sea salt and let sit 10–15 minutes before serving to allow flavors to meld.
Notes
Substitute peaches with nectarines or plums for a different flavor.
Add arugula or baby spinach for extra greens.
Include crumbled feta or goat cheese for creaminess.
Toss in toasted nuts like pine nuts or almonds for crunch.
Drizzle with honey for a sweeter touch.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://justsosavory.com/peach-and-tomato-panzanella-salad/
