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Peach Panzanella Salad

It’s Peach Panzanella Salad Season and if there’s one recipe you try this weekend, make sure it’s this! Panzanella originated in Italy as a way to use up stale bread. I love that it minimizes food waste and am all for adding bread to just about anything. This is my spin on it and the family couldn’t stop eating it. It’s quick, easy, and the perfect balance of sweet and savory. It’s a great dish for summer and the best part is, you can’t mess it up. Like all of the most delicious dishes, simple, high-quality ingredients are key. Enjoy!

How To Make My Peach Panzanella Salad

Here’s a video of how I made my Peach Panzanella Salad! For another delicious summer appetizer, check out my Watermelon Cucumber & Feta Salad recipe.

Ingredients

  • 4 cups stale bread, cut or torn into 1” cubes (see note below)
  • 16 ounces cherry tomatoes, halved (about 3 cups halved cherry tomatoes)
  • 3 cups diced peaches (from about 5 peaches)
  • 2 cups diced mini cucumbers (from about 4 mini cucumbers)
  • 1/2 red onion, thinly sliced
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • ¼ cup plus 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly cracked black pepper, plus more for garnish
  • 1/4 teaspoon sugar (optional)
  • 1/4 cup torn fresh basil leaves, plus more for garnish
  • 1/4 cup torn fresh mint
  • 8-ounces fresh burrata, for serving

Step-By-Step Recipe Method

  1. Add the tomatoes to a large mixing bowl and sprinkle with ½ teaspoon of the salt. Set aside for about 10 minutes to allow the tomatoes to release their juices.
  2. In a measuring cup or mason jar, add the olive oil, red wine vinegar, the remaining ½ teaspoon of salt, pepper, and sugar, and whisk or shake until well combined. Taste and adjust for seasoning.
  3. To the large mixing bowl with the tomatoes, add the bread, peaches, cucumber, red onion, basil, and mint. Pour the dressing over and gently toss until thoroughly coated.
  4. Transfer to a serving platter and tear the burrata into pieces over top. Garnish with fresh basil and black pepper.

Tip

  • The key is to salt the tomatoes in a bowl and let sit for at least 10 minutes to extract the juices that acts as part of the dressing.
  • If you don’t have stale bread, you can toast fresh bread to mimic the texture. Cut into cubes and lay onto a sheet pan. Drizzle with olive oil and toast at 350°F until slightly crispy, 5 to 8 minutes.
Print Recipe

What You'll Need:

4 cups stale bread, cut or torn into 1” cubes (see note below)
16 ounces cherry tomatoes, halved (about 3 cups halved cherry tomatoes)
3 cups diced peaches (from about 5 peaches)
2 cups diced mini cucumbers (from about 4 mini cucumbers)
1/2 red onion, thinly sliced
¼ cup plus 2 tablespoons extra-virgin olive oil
¼ cup plus 2 tablespoons red wine vinegar
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly cracked black pepper, plus more for garnish
1/4 teaspoon sugar (optional)
1/4 cup torn fresh basil leaves, plus more for garnish
1/4 cup torn fresh mint
8-ounces fresh burrata, for serving

Steps:

1. Add the tomatoes to a large mixing bowl and sprinkle with ½ teaspoon of the salt. Set aside for about 10 minutes to allow the tomatoes to release their juices.

2. In a measuring cup or mason jar, add the olive oil, red wine vinegar, the remaining ½ teaspoon of salt, pepper, and sugar, and whisk or shake until well combined. Taste and adjust for seasoning.

3. To the large mixing bowl with the tomatoes, add the bread, peaches, cucumber, red onion, basil, and mint. Pour the dressing over and gently toss until thoroughly coated.

4. Transfer to a serving platter and tear the burrata into pieces over top. Garnish with fresh basil and black pepper.

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