Peach Panzanella Salad

Peach Panzanella Salad is a vibrant, fresh, and slightly sweet twist on the classic Italian bread salad. This dish combines juicy, ripe peaches with crisp cucumbers, heirloom tomatoes, crusty bread, and a tangy vinaigrette, creating a perfect balance of textures and flavors. Ideal for summer lunches, light dinners, or entertaining guests, this salad is not only delicious but also visually stunning.

Using seasonal peaches elevates the salad, providing natural sweetness that complements the savory ingredients. With a few simple steps, you can make a dish that looks as good as it tastes.

Why You’ll Love This Peach Panzanella Salad

• Seasonal & Fresh: Highlights the sweet, juicy flavor of ripe peaches.

• Easy to Prepare: Minimal cooking, mostly chopping and tossing.

• Textural Delight: Combines soft bread, crisp vegetables, and juicy fruit.

• Versatile: Works as a side dish, lunch, or light dinner.

• Crowd-Pleasing: Great for gatherings, potlucks, and picnics.

Equipment You’ll Need

• Large mixing bowl

• Small mixing bowl

• Whisk

• Knife and cutting board

• Baking sheet (for toasting bread)

• Measuring spoons and cups

• Salad tongs or large spoon

Ingredients for Peach Panzanella Salad

• 3–4 cups crusty bread cubes (day-old bread works best)

• 2–3 ripe peaches, sliced

• 1 cup cherry or heirloom tomatoes, halved

• 1 cucumber, diced

• 1/4 red onion, thinly sliced

• 1/4 cup fresh basil leaves, torn

For the Dressing:

• 3 tablespoons extra-virgin olive oil

• 1 tablespoon balsamic vinegar

• 1 teaspoon honey or maple syrup

• Salt and black pepper to taste

Optional Add-Ons:

• Crumbled feta or goat cheese

• Toasted pine nuts or walnuts

Timing & Yield

• Prep Time: 15 minutes

• Toast Bread: 10 minutes

• Total Time: 25–30 minutes

• Yield: 4 servings

Step-by-Step Instructions for Peach Panzanella Salad

Step 1. Prepare the Bread

• Preheat your oven to 375°F (190°C).

• Toss bread cubes lightly with olive oil, salt, and pepper.

• Spread on a baking sheet and toast for 8–10 minutes until golden and crisp.

• Let cool slightly before adding to the salad.

Pro Tip: Using day-old or slightly stale bread absorbs the dressing better without becoming soggy.

Step 2. Slice the Fruit and Vegetables

• Wash and slice peaches into thin wedges.

• Halve the cherry or heirloom tomatoes.

• Dice the cucumber and thinly slice red onion.

• Tear basil leaves for freshness.

Step 3. Make the Dressing

• In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper.

• Taste and adjust the sweetness or acidity as needed.

Pro Tip: For extra depth, add a pinch of Dijon mustard to the dressing.

Step 4. Assemble the Salad

• In a large mixing bowl, combine toasted bread cubes, peaches, tomatoes, cucumber, red onion, and basil.

• Pour the dressing over the salad and toss gently to coat all ingredients.

• Let the salad sit for 5–10 minutes to allow flavors to meld.

Step 5. Optional Additions

• Sprinkle crumbled feta or goat cheese over the top for a creamy contrast.

• Add toasted nuts for crunch and extra flavor.

Tips for Perfect Peach Panzanella Salad

• Use Ripe Peaches: Ensure peaches are fragrant and slightly soft for natural sweetness.

• Cut Bread Uniformly: Even-sized cubes ensure consistent crispiness and texture.

• Toss Gently: Avoid smashing delicate fruit or vegetables.

• Serve Immediately: Bread will soften over time, so serve within an hour for best texture.

• Make Ahead: Toast bread and prep vegetables ahead, then assemble just before serving.

Variations to Try

• Grilled Peach Panzanella Salad: Lightly grill peach slices for smoky sweetness.

• Summer Fruit Mix: Add nectarines, plums, or berries for a colorful twist.

• Herb Variations: Use mint or tarragon instead of basil for a different flavor profile.

• Protein Boost: Add grilled chicken, shrimp, or chickpeas for a hearty meal.

Nutritional Facts (Approximate per serving)

• Calories: 220

• Protein: 5g

• Carbohydrates: 30g

• Sugar: 9g

• Fat: 10g

• Fiber: 4g

• Sodium: 200mg

Values may vary depending on specific ingredients and brands used.

For salads that feel both light and filling, consider making Ramen Noodle Salad with Cabbage, Carrot Apple Salad, or Mediterranean Lentil Salad.

Peach Panzanella Salad

Peach Panzanella Salad combines sweet peaches, juicy tomatoes, crisp cucumbers, and toasted bread with a tangy balsamic dressing. Light, refreshing, and ideal for summer lunches or dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Salad

Cuisine: American, healthy, Italian, summer

Calories: 220

Ingredients Equipment Method

Ingredients

  

For the Salad:

• 3 –4 cups crusty bread cubes day-old bread works best
• 2 –3 ripe peaches sliced
• 1 cup cherry or heirloom tomatoes halved
• 1 cucumber diced
• 1/4 red onion thinly sliced
• 1/4 cup fresh basil leaves torn

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey or maple syrup
• Salt and black pepper to taste

Optional Add-Ons:

• Crumbled feta or goat cheese
• Toasted pine nuts or walnuts

Equipment

• Large mixing bowl
• Small mixing bowl
• Whisk
• Knife and cutting board
• Baking sheet (for toasting bread)
• Measuring spoons and cups
• Salad tongs or large spoon

Method

 

Prepare the Bread

1. Preheat your oven to 375°F (190°C).
2. Toss bread cubes lightly with olive oil, salt, and pepper.
3. Spread on a baking sheet and toast for 8–10 minutes until golden and crisp.
4. Let cool slightly before adding to the salad.
5. Pro Tip: Using day-old or slightly stale bread absorbs the dressing better without becoming soggy.

Slice the Fruit and Vegetables

1. Wash and slice peaches into thin wedges.
2. Halve the cherry or heirloom tomatoes.
3. Dice the cucumber and thinly slice red onion.
4. Tear basil leaves for freshness.

Make the Dressing

1. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper.
2. Taste and adjust the sweetness or acidity as needed.
3. Pro Tip: For extra depth, add a pinch of Dijon mustard to the dressing.

Assemble the Salad

1. In a large mixing bowl, combine toasted bread cubes, peaches, tomatoes, cucumber, red onion, and basil.
2. Pour the dressing over the salad and toss gently to coat all ingredients.
3. Let the salad sit for 5–10 minutes to allow flavors to meld.

Optional Additions

1. Sprinkle crumbled feta or goat cheese over the top for a creamy contrast.
2. Add toasted nuts for crunch and extra flavor.

Conclusion

Peach Panzanella Salad is a refreshing and versatile dish that celebrates summer flavors with minimal effort. Sweet peaches, crisp cucumbers, juicy tomatoes, and crunchy bread combine in perfect harmony, complemented by a tangy balsamic dressing. Whether served as a side dish, light lunch, or entertaining centerpiece, this salad is sure to impress.

Enjoy this colorful, healthy, and easy-to-make salad on warm days when fresh produce is at its peak!

Recipe FAQs

1- Can I use frozen peaches instead of fresh?

Fresh peaches work best, but thawed frozen peaches can be used; drain excess liquid to avoid soggy bread.

2- What type of bread works best?

Crusty artisan bread or sourdough provides the best texture. Day-old bread absorbs dressing without becoming mushy.

3- Can I make this salad ahead of time?

You can prep ingredients ahead, but toss the salad just before serving to maintain bread crispiness.

4- Is this salad vegan?

Yes, omit cheese or use plant-based alternatives for a vegan-friendly option.

5- Can I add protein to make it a meal?

Grilled chicken, shrimp, or chickpeas make the salad more filling and protein-rich.

6- How should I store leftovers?

Store in an airtight container in the refrigerator for up to 1 day; bread may soften.