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Fresh Peach Panzanella Salad with juicy peaches, tomatoes, and crusty bread

Peach Panzanella Salad

A delightful summer salad combining juicy peaches, fresh vegetables, and bread, all soaked in a punchy dressing, perfect for hot days.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Dish, Salad
Cuisine: Italian, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 3 pieces Ripe peaches, sliced Use sweet peaches that can hold their shape.
  • 2 cups Tomatoes, chopped Any juicy variety will work.
  • 1 cup Cucumber, chopped Chop into chunks.
  • 1 small Red onion, thinly sliced Soak in water for 10 minutes if sensitive to sharpness.
  • 4 cups Day old bread, torn into bite-size chunks Sourdough, ciabatta, or rustic loaf works best.
  • 1 cup Fresh basil, torn A big handful.
Dressing Ingredients
  • 4 tablespoons Olive oil Make it to taste.
  • 2 tablespoons Vinegar Red wine vinegar is classic, balsamic works too.
  • 1 teaspoon Salt To taste, may need to adjust.
  • 1 teaspoon Black pepper Freshly cracked is best.

Method
 

Preparation
  1. If the bread is stale, proceed directly. If fresh, toast in the oven at 350°F for 10 to 12 minutes until dry.
  2. Cool the bread after toasting.
  3. In a small bowl, whisk together olive oil, vinegar, salt, and black pepper to make the dressing.
  4. Chop the tomatoes and cucumbers into chunks; slice the onions thinly, and slice the peaches.
  5. Tear the basil with your hands.
Assembly
  1. In a large bowl, combine the bread, tomatoes, cucumbers, onions, peaches, and basil.
  2. Pour the dressing over the salad and toss gently.
  3. Let the salad sit for 15 to 25 minutes for flavors to meld but before the bread becomes mushy.

Notes

Serve this salad as a main meal or side. It pairs well with grilled proteins like shrimp or chicken. Use a large bowl to avoid squishing ingredients during tossing.