Peach Panzanella Salad

Why You’ll Love This Recipe

The combination of sweet peaches and juicy heirloom tomatoes with hearty, toasted bread makes this Peach Panzanella Salad an incredibly satisfying dish. The bread soaks up the flavorful dressing while maintaining its crunchy texture, and the red onion adds a sharp contrast to the sweetness of the peaches and tomatoes. Topped with fresh basil and a drizzle of high-quality olive oil, this salad is a vibrant, light, and refreshing dish that captures the best of summer produce.

Ingredients

• 8 to 10 ounces (230-280g) of sourdough, ciabatta, French bread, or other rustic bread, cut into 1-inch cubes
• 2 medium-large ripe heirloom tomatoes, cut into 1-inch pieces
• 2 large firm-but-ripe peaches, sliced
• ½ small red onion, very thinly sliced
• Kosher salt
• Freshly cracked black pepper, to taste
• 5 tablespoons good-quality extra virgin olive oil, divided
• 2 tablespoons good-quality balsamic vinegar
• ½ cup (8g) basil leaves, slivered

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

Directions

1. Prepare the Bread: Preheat your oven to 375°F (190°C). Spread the bread cubes out in an even layer on a baking sheet. Drizzle with 2 tablespoons of the olive oil and toss to coat. Toast the bread in the oven for 10-12 minutes, or until golden brown and crispy, tossing halfway through to ensure even browning. Remove from the oven and set aside to cool.
2. Prepare the Vegetables and Peaches: While the bread is toasting, slice the heirloom tomatoes, peaches, and red onion. Place them in a large bowl, season with a pinch of kosher salt and freshly cracked black pepper to taste.
3. Make the Dressing: In a small bowl or jar, whisk together the remaining 3 tablespoons of olive oil, balsamic vinegar, and a pinch of salt and pepper. Stir until well combined.
4. Assemble the Salad: Once the toasted bread has cooled slightly, add it to the bowl with the tomatoes, peaches, and onions. Drizzle the dressing over the salad and toss everything together gently to combine.
5. Finish and Serve: Sliver the basil leaves and sprinkle them over the top of the salad. Give the salad one final toss, and adjust the seasoning with more salt and pepper if needed. Serve immediately and enjoy!

Servings and Timing

This Peach Panzanella Salad serves 4-6 people and takes about 20-25 minutes to prepare, making it a quick and easy option for any summer meal.

Variations

• Add Cheese: To make this salad more indulgent, consider adding some crumbled feta, goat cheese, or mozzarella pearls for extra creaminess.
• Use Grilled Peaches: For a smoky flavor, you can grill the peach slices for a few minutes before adding them to the salad.
• Make it Vegan: This salad is already vegan, but to make it even heartier, you can add some chickpeas or toasted nuts for added protein and crunch.
• Swap Bread: If you prefer a gluten-free option, you can use gluten-free bread or even quinoa as a base for this salad.

Storage/Reheating

This salad is best enjoyed fresh as the bread can become soggy if left in the dressing for too long. However, you can store leftovers in an airtight container for up to 1 day. If storing, keep the dressing separate from the bread to maintain its crispness.

FAQs

1. Can I use a different type of bread?

Yes, you can use any hearty bread such as ciabatta, French bread, or even baguette. Just make sure it’s a rustic variety to hold up well when toasted.

2. Can I make this salad ahead of time?

This salad is best served immediately, but you can prepare the components ahead of time (toast the bread, slice the veggies and peaches, make the dressing). Toss everything together right before serving.

3. Can I use canned peaches instead of fresh?

Fresh peaches are preferred for their texture and flavor, but if fresh peaches aren’t available, you can use canned peaches. Just be sure to drain them well and reduce any excess sweetness in the dressing.

4. Can I use white wine vinegar instead of balsamic?

Yes, you can substitute white wine vinegar for balsamic vinegar, but the flavor profile will change. White wine vinegar will be more tart and less sweet than balsamic.

5. Can I add other fruits to this salad?

Absolutely! You can add other fruits like nectarines, plums, or berries to the salad for more variety.

6. How do I prevent the bread from getting soggy?

To prevent the bread from becoming soggy, toss it with the dressing just before serving and ensure it doesn’t sit in the dressing for too long.

7. Can I grill the bread instead of toasting it?

Yes, grilling the bread will give it a nice smoky flavor and crispy texture. Just brush the bread with olive oil and grill it until crispy on both sides.

8. Can I use store-bought croutons instead of making my own?

Yes, if you’re short on time, store-bought croutons can be used. However, making your own with fresh bread adds a wonderful texture and flavor to the salad.

9. How do I store leftover panzanella salad?

Store the leftover salad in an airtight container in the fridge for up to 1 day, but keep in mind that the bread will soften as it sits. It’s best to eat it fresh.

10. Can I add protein to this salad?

Yes, grilled chicken, shrimp, or even chickpeas can be added to make this salad a more filling main course.

Conclusion

Peach Panzanella Salad is a perfect summer dish that combines the freshness of peaches, tomatoes, and crisp bread with the tang of balsamic vinegar and fresh basil. It’s simple to make, yet full of complex flavors and textures. Whether you serve it as a side dish or a light meal, this salad will be a hit at your next gathering, bringing vibrant colors and delicious flavors to the table!

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