Name: Peach Panzanella Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 8 to 10 ounces 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 basil leaves, slivered

why make this recipe

Peach Panzanella Salad is a delightful and refreshing dish perfect for summer. It combines fresh, juicy peaches, flavorful tomatoes, and crispy bread, creating a delightful mix of textures and tastes. Easy to prepare, this salad showcases seasonal ingredients and is a great way to enjoy vibrant flavors. Whether you serve it as a side dish or a light main, it’s sure to impress your family and friends.

how to make Peach Panzanella Salad

Ingredients:

8 to 10 ounces 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
1/2 cup basil leaves, slivered

Directions:

Preheat the oven to 350ºF. Spread the bread cubes out on a baking sheet. Toss them with 1 tablespoon of olive oil and 1/2 teaspoon kosher salt. Bake in the preheated oven for 15 minutes, until toasted and crisp.
In a colander over a bowl, combine the chopped tomatoes and sliced peaches. Sprinkle with 1/4 teaspoon kosher salt and toss gently. Let this rest while the bread is toasting, for at least 15 minutes.
Remove the colander and transfer the peaches and tomatoes to a large serving bowl, keeping the juices that have collected below.
To the juices, add the balsamic vinegar. Slowly drizzle in the remaining olive oil while whisking to combine. Season the vinaigrette with salt and pepper.
Add the sliced onions and basil to the peach and tomato mixture; toss gently to combine.
Add the toasted bread cubes and vinaigrette, tossing gently to coat everything.
Let the salad rest for 30 minutes (or up to 2-3 hours) before serving, tossing it occasionally. Taste and adjust the seasoning if needed.

how to serve Peach Panzanella Salad

Serve Peach Panzanella Salad at room temperature. It makes a delicious side dish for grilled meats or can be enjoyed as a light lunch on its own. Top with extra basil for added freshness and flavor.

how to store Peach Panzanella Salad

While the salad is best enjoyed fresh, you can store leftovers in the fridge. Keep the salad in an airtight container for up to one day. Be mindful that the bread may soften, but it will still taste great.

tips to make Peach Panzanella Salad

Choose ripe peaches and tomatoes for the best flavor.
Toast the bread until it’s crispy to add a nice crunch to your salad.
Make the salad a couple of hours before serving to enhance the flavors as they meld together.

variation

You can add ingredients like mozzarella or feta cheese for a creamier texture, or include other seasonal fruits like plums or cherries for a twist on flavors.

FAQs

1. Can I use frozen peaches for this salad?
Fresh peaches are best for this salad but you can use frozen ones if necessary. Just make sure to thaw and drain them before adding to the salad.

2. Is this recipe vegan?
Yes, Peach Panzanella Salad is vegan as it uses olive oil and no animal products.

3. Can I make this salad ahead of time?
Yes, you can prepare the individual components ahead of time. However, it’s best to combine them and let them sit for up to 2-3 hours before serving for optimal freshness.