This Peach and Tomato Panzanella Salad is what summer dreams are made of. Juicy, sun-ripened tomatoes, sweet peaches, crunchy croutons, and a bright, tangy dressing that ties it all together.
It’s simple but packed with flavor, and it makes the most of peak-season produce with very little effort. Serve it on its own for a light lunch or pair it with grilled meat or seafood for an easy, vibrant dinner.
Helpful Tips
- Use a mix of heirloom tomatoes and cherry tomatoes for color, texture, and depth of flavor.
- Let the salad sit for 15–20 minutes before serving so the bread can absorb the juices and dressing without going soggy.
- Toast the bread in the oven or air fryer with a little olive oil to give it a golden, crunchy edge that holds up well in the salad.
Loving the peaches? Here’s a Peach & Burrata Salad to try.
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Peach & Tomato Panzanella Salad
Ingredients
- 1/4 cup (59 ml) water
- 1/4 cup (59 ml) white wine vinegar
- 2 teaspoons (8 g) sugar
- 1/2 red onion thinly sliced
- 2 cups (56 g) sourdough bread day-old, torn into pieces
- 1 tablespoon (15 ml) olive oil
- 1/2 teaspoon (1.5 g) garlic powder
- 2 peaches sliced
- 1/4 cup (59 ml) olive oil
- 2 tablespoons (30 ml) red wine vinegar
- 1/2 teaspoon (2 ml) Dijon mustard
- 1 cup (20 g) arugula roughly chopped
- 8 ounces (227 g) cherry tomatoes
- 4 large (12 g) fresh basil leaves torn
- salt and ground black pepper to taste
Instructions
- In a small saucepan, heat the water, vinegar, and sugar until the sugar is fully dissolved.
- Pack the onions into a jar and pour over the hot liquid. Set aside to cool.
- Preheat the oven to 400°F(200°C). Line a baking sheet with parchment paper.
- In a bowl, combine the bread, olive oil, and garlic powder. Mix to coat the bread. Spread the bread in an even layer on the baking sheet and bake for 8 minutes, or until the croutons are crispy and golden.
- Heat a grill or griddle pan over a medium-high heat and oil the grate. Grill the peaches for a few minutes per side, until slightly charred.
- In a small bowl or jar, combine the olive oil, vinegar, and mustard. Stir or shake until combined.
- On a serving tray, arrange the arugula, tomatoes, and basil leaves. Then add the bread, peaches, and pickled red onions.
- Drizzle on the dressing and season with salt and pepper.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.