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Peach Panzanella Salad is my go-to summer dish when I want something that feels special yet comes together quickly. Juicy peaches pair perfectly with toasted bread, crisp veggies, and lots of fresh basil for a bright, refreshing salad that always steals the show at picnics and potlucks.
The first time I brought this salad to a family picnic it disappeared before anything else on the table and everyone wanted the recipe. The combination of sweet peaches and savory bread is just magic.
Ingredients
- Cubed rustic bread: pick a hearty loaf like sourdough or ciabatta for the best crunch and chew
- Ripe peaches: look for peaches that yield slightly to pressure and smell fragrant
- Cherry tomatoes: choose firm ones in a mix of colors for extra beauty and tang
- Cucumber: adds cool crispness slice it thin for the best texture
- Red onion: buy a small one and slice it very finely for a mild bite
- Fresh basil: always use whole leaves and tear them for the freshest flavor
- Optional mozzarella balls or prosciutto: creamy mozzarella or salty prosciutto add richness if you want
- Extra virgin olive oil: the foundation for a flavorful vinaigrette choose one you love the taste of
- Balsamic vinegar: opt for a syrupy aged vinegar for sweetness and complexity
- Dijon mustard: helps emulsify the dressing for a silky texture
- Honey: brings a touch of sweetness to the vinaigrette use real honey if possible
- Salt and black pepper: adjust to your liking and use freshly cracked pepper for brightness
Step-by-Step Instructions
- Toast the Bread:
- Cut your rustic bread into bite-sized cubes then toss with a drizzle of olive oil. Spread out on a baking sheet and bake at three hundred seventy five degrees Fahrenheit for about ten to fifteen minutes until golden and crisp. Let the cubes cool completely for maximum crunch
- Prep the Produce:
- Slice the peaches into thick wedges for juiciness. Cut the cherry tomatoes in half and slice the cucumber very thin. Slice the red onion paper thin so its flavor is subtle. Tear the basil leaves by hand to avoid bruising
- Make the Vinaigrette:
- In a small bowl whisk together the olive oil balsamic vinegar Dijon mustard and honey. Whisk briskly so the dressing thickens slightly. Season with a generous pinch of salt and black pepper. Taste and adjust the balance as you like
- Combine and Toss:
- In a large salad bowl layer in the toasted bread cubes peaches halved tomatoes cucumber sliced onion and torn basil. Drizzle with the vinaigrette and toss gently but thoroughly so every piece gets coated. Tossing gently keeps the bread from breaking up
- Let It Rest:
- Let the salad sit for at least fifteen to twenty minutes at room temperature. This allows the bread to soak up vinaigrette and the flavors to come together. I like to check and toss it once more before serving to redistribute any juices
- Serve and Enjoy:
- Add mozzarella balls or ribbons of prosciutto on top if you wish. Serve the salad at room temperature for the best burst of summer flavors
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My absolute favorite part is the way ripe peaches transform when tossed with tangy vinaigrette and crunchy bread. Last summer I made a huge bowl of this for my parents’ anniversary dinner and everyone begged for seconds.
Storage tips
This salad is best eaten the day it is made but you can toast the bread and prep the produce up to a day ahead. If you need to store leftovers keep them tightly covered in the fridge. Know that the bread will soften as it soaks so it becomes more like a juicy summer bread pudding. To refresh leftovers toss briefly with extra tomatoes or cucumbers for crispness.
Ingredient substitutions
You can swap nectarines for peaches or mix in plums for a different twist. If you do not have cherry tomatoes use diced regular tomatoes. For the greens try fresh mint or arugula along with basil for extra flavor. To make it dairy free just skip the mozzarella or use your favorite plant based cheese.
Serving suggestions
This salad makes a colorful side for grilled chicken or shrimp. It is also lovely as a main with a handful of chickpeas or white beans tossed in for protein. For a picnic pack the vinaigrette separately and toss just before serving.
Cultural context
Panzanella is a traditional Tuscan salad developed to use up stale bread and fresh vegetables during hot summer months. The classic version uses tomatoes and basil but modern takes like this peach variation offer a sweet update that feels fresh and summery every time.
Recipe FAQs
- → How do you keep the bread from getting too soggy?
Toast the bread until golden and let it cool before tossing with the vinaigrette. Let the salad rest briefly so the bread absorbs flavor but retains a bit of chew.
- → Can I use other fruits besides peaches?
Yes! Nectarines or plums can be swapped in for peaches, offering a similar juicy sweetness. Adjust slicing thickness for desired bite.
- → What type of bread works best?
Rustic options like sourdough, ciabatta, or baguette give the best texture and flavor when toasted and tossed into the salad.
- → Can this be made ahead of time?
The components can be prepped in advance, but combine and dress the salad shortly before serving for optimal freshness and texture.
- → How do I store leftovers?
Store leftovers covered in the refrigerator, though the bread will soften further. It's best enjoyed the day it's made.
- → Are there dairy-free or vegan options?
Simply leave out mozzarella or use a plant-based alternative to keep the dish dairy-free and vegan-friendly.