Peach & Tomato Panzanella Salad

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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.

peach panzanella salad

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 panzanella salad

Peach & Tomato Panzanella Salad

This salad is packed with great summer flavors and has a bright vinaigrette that ties it all together.
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Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 6 Servings
Calories: 167kcal

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

Calories: 167kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 75mg | Potassium: 195mg | Fiber: 2g | Sugar: 7g | Vitamin A: 533IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 1mg

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