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Peach Panzanella Salad

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Peach Panzanella Salad is a fresh and vibrant twist on the classic Italian bread salad. With juicy peaches, heirloom tomatoes, crispy toasted bread, and a tangy balsamic dressing, this salad is the perfect light, refreshing dish for summer meals, BBQs, or gatherings.

Ingredients

8 to 10 ounces (230-280g) 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

Instructions

  • Prepare the Bread: Preheat the oven to 375°F (190°C). Spread the bread cubes on a baking sheet. Drizzle with 2 tablespoons olive oil, toss to coat, and toast for 10-12 minutes until golden and crispy. Set aside to cool.

  • Prepare the Vegetables and Peaches: Slice tomatoes, peaches, and red onion. Season with salt and pepper, and place in a large bowl.

  • Make the Dressing: Whisk together the remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper in a small bowl or jar.

  • Assemble the Salad: Add the toasted bread to the bowl with the tomatoes, peaches, and onions. Drizzle the dressing over the salad and toss gently to combine.

  • Finish and Serve: Sliver the basil leaves and sprinkle over the salad. Toss one more time, and adjust seasoning with salt and pepper. Serve immediately.

Notes

Variations: Add crumbled feta, goat cheese, or mozzarella pearls for creaminess. Use grilled peaches for a smoky twist. To make it vegan, add chickpeas or toasted nuts.

Storage: Store leftovers in an airtight container for up to 1 day, but keep dressing separate to prevent sogginess.

Find it online: https://justsosavory.com/peach-panzanella-salad/