Peach Panzanella Salad Summer (Print-Friendly Version)
Sweet peaches and crusty bread meet fresh veggies in a vibrant, tangy summer salad with Italian flair.
# What You’ll Need to Make This:
→ Salad
01 -
3 cups (approximately 180 g) rustic bread, such as sourdough, ciabatta, or baguette, cut into cubes
02 -
3 ripe peaches, sliced into wedges
03 -
1 cup (150 g) cherry tomatoes, halved
04 -
1 medium cucumber, thinly sliced
05 -
1/4 medium red onion, thinly sliced
06 -
1/2 cup (15 g) fresh basil leaves, torn
07 -
Optional: 1/2 cup (60 g) fresh mozzarella balls or sliced prosciutto
→ Vinaigrette
08 -
1/4 cup (60 ml) extra virgin olive oil
09 -
2 tablespoons (30 ml) balsamic vinegar
10 -
1 teaspoon (5 g) Dijon mustard
11 -
1 teaspoon (7 g) honey
12 -
Fine sea salt, to taste
13 -
Freshly ground black pepper, to taste
# How to Prepare:
01 -
Preheat oven to 190°C. Toss the cubed bread lightly with olive oil and spread on a baking sheet. Bake for 10–15 minutes until golden and crisp. Cool completely.
02 -
Slice peaches into wedges. Halve cherry tomatoes. Thinly slice cucumber and red onion. Tear basil leaves just before combining.
03 -
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey. Season with salt and pepper to taste.
04 -
In a large mixing bowl, add the toasted bread, peaches, cherry tomatoes, cucumber, red onion, and torn basil. Drizzle with vinaigrette and gently toss until evenly coated.
05 -
Allow the salad to rest at room temperature for 15–20 minutes to let the bread absorb the vinaigrette and flavors to meld.
06 -
Top with mozzarella or prosciutto if desired. Serve immediately at room temperature.
# Extra Tips:
01 -
For best texture, use bread at least one day old. Customize with in-season stone fruits for a twist.