A delicious twist on the classic Italian salad with summer’s fresh peaches and tomatoes! This Peach Panzanella Salad is the perfect summer dish that can be served as a main or a side dish.
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Effortless Meal for Warm Summer Days
Panzanella salad is the epitome of summer to me. Taking advantage of the beautiful bounty of local produce the season has to offer — whipping up a delicious carb-loaded salad on a warm summer evening is my jam. Especially, with the heat increasing! We’re wanting effortless recipes that don’t require the oven to be on for 20 minutes & over.
What is Panzanella?
Essentially, it’s a Tuscan bread salad. Traditionally, Panzanella is made with juicy, ripe tomatoes, day-old (or a few days old) stale bread, tossed in a light vinaigrette.
Some iterations include cheese–burrata, parmesan, feta, mozzarella and feature ingredients like cucumbers, basil, and onions. The key to a great Panzanella is to thoroughly dry out the stale bread. It allows the croutons to perfectly soak up the delicious dressing without turning it into mush.
In this version of the Panzanella, peaches, cherry tomatoes, bocconcini, basil, and ciabatta croutons are the hero ingredients. Paired with a delicious dijon vinaigrette.
Best Bread For Making Peach Panzanella Salad
Good bread is key! Stale, day-old or a few days old bread is best. Here are a few that make for great sponges, eager to soak up the juices from the peaches and dressing:
- Ciabatta: Crusty, chewy–my family’s preferred choice in bread.
- Focaccia: Good for its sponge-like, chewy texture.
- French bread: A thicker loaf rather than a baguette is what you’re looking for! That soft center makes the perfect croutons.
Make-ahead & Storage Tips
- You can make the dijon vinaigrette up to 1 week ahead! Generally, vinaigrettes can be kept refrigerated for up to 2 weeks. Dairy-based dressings, like buttermilk, and dressings made with fresh ingredients, like chopped onion, fresh herbs, tomato sauce, and chopped hard-boiled egg, will keep up to 1 week. A good rule of thumb to follow is if they contain fresh ingredients, then the time is shortened according to that ingredient.
- Croutons can be made a day ahead. Store them at room temperature in an airtight container or Ziploc bag, for up to three days.
Peach Panzanella Salad
Ingredients
For the Salad
3 peaches, pitted & thinly sliced
1-pint cherry tomatoes, halved
3 cups (165 grams) ciabatta croutons
1 cup (200 grams) bocconcini
¼ cup fresh basil, thinly sliced
For the Croutons
½ ciabatta (165 grams), cut into 1-inch pieces
2 tablespoons olive oil
2 garlic cloves
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
For the Dijon Vinaigrette
½ cup olive oil
¼ cup white wine vinegar
2 garlic cloves, minced
1 tablespoon dijon
1 teaspoon maple syrup
½ teaspoon salt
½ teaspoon pepper
Instructions
For the Croutons
Preheat oven to 425ºF and line baking sheet with parchment paper. Place bread cubes and garlic cloves. Drizzle with olive oil and season with oregano, salt, and pepper. Toss and bake for about 8 to 10 minutes, or till croutons are golden brown.
For the Dressing
In a medium-sized bowl, using a whisk or electric hand mixer, combine olive oil, white wine vinegar, garlic cloves, dijon, maple syrup, salt, and pepper.
For the Salad
In a large bowl, add peaches, cherry tomatoes, bocconcini, croutons, and basil. Drizzle half of the dressing and toss till well combined. Allow salad to sit for about 20 minutes, till it absorbs some of the dressing. Add more dressing if desired, toss again and serve.
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