Can I make this peach panzanella salad recipe ahead of time?

While this peach panzanella salad recipe is best enjoyed fresh, you can prep components in advance. Toast the bread and make the dressing a day ahead. Chop the vegetables and peaches up to a few hours before. Combine everything no more than 30-60 minutes before serving to prevent the bread from becoming too soggy, but allow enough time for the flavors to meld.

What kind of bread is best for panzanella?

The best bread for any panzanella, including this peach panzanella salad recipe, is a day-old, crusty artisan loaf like ciabatta, sourdough, or a rustic Italian bread. Its firm texture allows it to absorb the dressing without falling apart, creating that signature chewy-crisp bite. Avoid soft sandwich breads.

How do I choose ripe peaches for this peach panzanella salad recipe?

To pick ripe peaches, look for fruit that is fragrant, has a vibrant, deep color (no green), and gives slightly when gently squeezed. Avoid peaches with bruises or soft spots. If your peaches are too firm, let them ripen on your counter at room temperature for a day or two before using them in your peach panzanella salad recipe.

Can I add protein to this peach panzanella salad recipe?

Absolutely! To make this peach panzanella salad recipe a more substantial meal, consider adding grilled chicken breast, seared shrimp, crispy prosciutto, or even crumbled goat cheese. Toasted nuts like pecans or walnuts would also add a nice crunch and healthy fats.

Peach Panzanella Salad Recipe: 7 Irresistible Reasons to Make It This Summer

Name: Peach Panzanella Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound day-old crusty bread (such as ciabatta or sourdough), torn or cubed into 1-inch pieces; 1/4 cup + 2 tablespoons olive oil, divided; Salt and freshly ground black pepper, to taste; 2 large ripe peaches, pitted and sliced into 1/2-inch wedges or chunks; 1 pound ripe heirloom tomatoes (or cherry/grape tomatoes), chopped into bite-sized pieces; 1/2 red onion, thinly sliced or finely diced; 1/2 English cucumber, thinly sliced into half-moons; 1/4 cup red wine vinegar; 1 teaspoon Dijon mustard; 1 clove garlic, minced; 1/2 teaspoon sugar (optional, to balance acidity); 1/2 cup fresh basil leaves, torn or roughly chopped; 4 ounces fresh mozzarella balls (bocconcini), halved or torn (optional)

Description

A vibrant and refreshing peach panzanella salad recipe featuring sweet peaches, ripe tomatoes, crisp cucumber, fresh basil, and crusty bread cubes tossed in a tangy red wine vinaigrette. Perfect for summer!

Ingredients

Scale

1 pound day-old crusty bread (such as ciabatta or sourdough), torn or cubed into 1-inch pieces
1/4 cup + 2 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
2 large ripe peaches, pitted and sliced into 1/2-inch wedges or chunks
1 pound ripe heirloom tomatoes (or cherry/grape tomatoes), chopped into bite-sized pieces
1/2 red onion, thinly sliced or finely diced
1/2 English cucumber, thinly sliced into half-moons
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon sugar (optional, to balance acidity)
1/2 cup fresh basil leaves, torn or roughly chopped
4 ounces fresh mozzarella balls (bocconcini), halved or torn (optional)

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Instructions

Step 1: Preheat your oven to 375°F (190°C). Toss the bread cubes with 2 tablespoons of olive oil, a pinch of salt, and pepper on a baking sheet. Spread in a single layer.
Step 2: Bake for 10-15 minutes, or until golden brown and slightly crisp. Let cool completely on the baking sheet.
Step 3: In a large mixing bowl, combine the sliced peaches, chopped tomatoes, sliced red onion, and cucumber.
Step 4: In a small bowl, whisk together the red wine vinegar, remaining 1/4 cup olive oil, Dijon mustard, minced garlic, sugar (if using), salt, and black pepper until well combined.
Step 5: Add the cooled toasted bread cubes to the bowl with the peaches and vegetables. Pour the vinaigrette over the salad. Toss gently to combine, ensuring the bread is evenly coated.
Step 6: Add the torn fresh basil and optional fresh mozzarella to the salad. Toss gently one last time. Let the peach panzanella salad recipe sit for at least 15-30 minutes before serving to allow the flavors to meld and the bread to absorb some of the dressing. Serve at room temperature.

Notes

For best results, use day-old bread as fresh bread can become too soggy. Adjust the amount of red onion to your preference; you can also soak it in cold water for 10 minutes to reduce its pungency. This salad is best enjoyed the day it's made, but leftovers can be stored in the refrigerator for up to a day.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Sides & Salads
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 12g
Sodium: 450mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 8g
Cholesterol: 15mg

Description

Ingredients

Instructions

Notes

Nutrition

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