If you’re craving a salad that perfectly captures the joy of summer, this Peach Panzanella Salad Recipe is your new go-to! Bursting with juicy peaches, crunchy rustic bread cubes, vibrant cherry tomatoes, and fresh basil, it’s a refreshing twist on the traditional Italian panzanella. What makes this salad truly irresistible is the balance of textures and the bright, tangy dressing that ties every bite together. Whether you’re serving friends at a picnic or want a light yet satisfying meal, this Peach Panzanella Salad Recipe delivers on flavor, color, and easy preparation all in one bowl.
Ingredients You’ll Need
Gathering simple, fresh, and vibrant ingredients is what makes this Peach Panzanella Salad Recipe so special. Each component plays a crucial role, from the rustic bread providing a hearty crunch to the sweet, ripe peaches that bring a juicy burst of flavor. Below is your shopping list and why you’ll want every item on it.
- Rustic bread (3 cups, cubed): Use sourdough, ciabatta, or baguette for the perfect chewy-crisp texture that soaks up the dressing beautifully.
- Ripe peaches (3, sliced into wedges): They add natural sweetness and a summery juiciness that makes this salad unforgettable.
- Cherry tomatoes (1 cup, halved): Their bright acidity balances the sweetness and adds vibrant color.
- Cucumber (1 medium, thinly sliced): Provides crunch and a cooling element that complements the other ingredients.
- Red onion (1/4 medium, thinly sliced): Just the right punch of sharpness to awaken your taste buds.
- Fresh basil leaves (1/2 cup, torn): Adds an aromatic herbaceous note that elevates the salad’s freshness.
- Optional mozzarella balls or sliced prosciutto (1/2 cup): For a creamy or savory touch, these add richness and make the salad a bit more indulgent.
- Extra virgin olive oil (1/4 cup): The foundation of the vinaigrette, bringing smoothness and depth.
- Balsamic vinegar (2 tablespoons): Gives a sweet-tart tang that perfectly dresses the salad.
- Dijon mustard (1 teaspoon): Adds subtle heat and helps emulsify the dressing.
- Honey (1 teaspoon): Rounds out the acidity by adding a soft, sweet touch.
- Fine sea salt and freshly ground black pepper: Essential seasonings to enhance and balance every flavor in the dish.
How to Make Peach Panzanella Salad Recipe
Step 1: Toast the Bread
Start by preheating your oven to 190°C. Toss the rustic bread cubes lightly in olive oil to encourage a golden crust, then spread them on a baking sheet. Bake for 10 to 15 minutes until they turn beautifully golden and crisp. Let these cool completely—this ensures that the bread holds its crunch when it meets the vinaigrette instead of turning soggy right away.
Step 2: Prepare the Fresh Ingredients
While the bread is toasting, slice the peaches into juicy wedges and halve the cherry tomatoes. Thinly slice the cucumber and red onion, making sure the slices are delicate enough to blend smoothly into the salad. Tear the fresh basil leaves just before tossing the salad to keep their aroma vibrant and fresh.
Step 3: Whisk Together the Vinaigrette
In a small bowl, whisk the extra virgin olive oil, balsamic vinegar, Dijon mustard, and honey until the dressing emulsifies into a silky, tangy sauce. Season with fine sea salt and freshly ground black pepper to taste. This dressing perfectly binds the flavors of the salad while giving it a light, fresh finish.
Step 4: Combine the Salad Components
In a large mixing bowl, add your toasted bread cubes, peaches, cherry tomatoes, cucumber, red onion, and torn basil. Drizzle the vinaigrette over the ingredients and gently toss everything together. The goal is to evenly coat each piece without breaking the delicate texture of the peaches.
Step 5: Let the Flavors Meld
Allow the salad to sit at room temperature for 15 to 20 minutes. This resting time lets the bread soak up the vinaigrette and the vibrant juices of the fruits and vegetables mingle. The result is a salad with harmonious flavors, where every bite tastes even more delicious than the last.
Step 6: Add Optional Finishing Touches
Top your Peach Panzanella Salad Recipe with fresh mozzarella balls or thinly sliced prosciutto if you want an extra layer of creaminess or a savory kick. Serve immediately at room temperature to enjoy the perfect balance of textures and flavors.
How to Serve Peach Panzanella Salad Recipe
Garnishes
Fresh basil leaves scattered on top add a burst of green color and herbal fragrance that brightens every bite. If you included mozzarella or prosciutto, a light drizzle of extra virgin olive oil over the finished salad brings everything together with a glossy finish that looks as good as it tastes.
Side Dishes
This Peach Panzanella Salad Recipe pairs wonderfully with simply grilled chicken or a light seafood dish like lemon garlic shrimp. The salad’s fresh and fruity notes offer a delightful contrast to savory mains, making your meal feel both balanced and special.
Creative Ways to Present
For an impressive presentation, serve the salad in a large, rustic wooden bowl or in individual small glass bowls to showcase the vibrant colors. Skewer some peaches and mozzarella for a mini appetizer version, or layer the ingredients in a clear trifle dish for a stunning visual treat at your summer gathering.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Peach Panzanella Salad Recipe, store it in an airtight container in the refrigerator. Because of the fresh fruit and bread, it’s best enjoyed within a day or two for optimal texture. The bread might soften over time but will still be delicious.
Freezing
Freezing this salad isn’t recommended because the fresh peaches and cucumber would become mushy upon thawing, and the bread’s texture would deteriorate. This salad shines best fresh from the bowl to your plate.
Reheating
This Peach Panzanella Salad Recipe is designed to be served chilled or at room temperature, so reheating isn’t necessary. If you prefer, you can take it out of the fridge about 15 minutes before serving to let it warm slightly and raise the flavors.
FAQs
Can I use other fruits instead of peaches?
Absolutely! While peaches are the star here, stone fruits like nectarines or apricots can be excellent substitutes. Just choose ripe fruits that are juicy and sweet to maintain that summery vibe.
How can I make this salad vegan?
Simply omit the mozzarella or prosciutto or swap them for plant-based cheese options. The rest of the salad is naturally vegan, and the dressing is perfect as is.
What type of bread works best for panzanella?
Rustic breads with a firm crumb and chewy crust like sourdough, ciabatta, or baguette work best because they hold up well to the dressing without becoming mushy right away.
Can I prepare the salad without toasting the bread?
Toasting the bread cubes is key for texture and flavor. Untoasted bread may become soggy quickly and won’t offer that satisfying crunch in the salad.
How long does the salad stay fresh after assembling?
It’s best enjoyed within 24 hours of making. The bread soaks up the vinaigrette over time, which softens the texture, and the fresh fruits and vegetables are at their best when fresh.
Final Thoughts
This Peach Panzanella Salad Recipe is such a delightful way to celebrate the flavors of summer in a bowl. Its balance of sweet peaches, savory notes, and crunchy bread makes every bite exciting and comforting. I can’t wait for you to try it and share it with friends or family—you’re going to fall in love with how fresh and vibrant it tastes!
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Peach Panzanella Salad Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing and vibrant Peach Panzanella Salad perfect for summer, combining toasted rustic bread cubes with juicy peaches, cherry tomatoes, cucumber, and fresh basil, all tossed in a lightly sweetened balsamic vinaigrette. This salad is served at room temperature, making it an ideal light meal or side dish, with optional creamy mozzarella or savory prosciutto to elevate the flavors.
Ingredients
Bread
- 3 cups (approximately 180 g) rustic bread, such as sourdough, ciabatta, or baguette, cut into cubes
Produce
- 3 ripe peaches, sliced into wedges
- 1 cup (150 g) cherry tomatoes, halved
- 1 medium cucumber, thinly sliced
- 1/4 medium red onion, thinly sliced
- 1/2 cup (15 g) fresh basil leaves, torn
Optional Add-Ins
- 1/2 cup (60 g) fresh mozzarella balls or sliced prosciutto
Dressing
- 1/4 cup (60 ml) extra virgin olive oil
- 2 tablespoons (30 ml) balsamic vinegar
- 1 teaspoon (5 g) Dijon mustard
- 1 teaspoon (7 g) honey
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Toast the Bread: Preheat oven to 190°C. Toss the cubed bread lightly with olive oil and spread in a single layer on a baking sheet. Bake for 10–15 minutes until the bread is golden brown and crisp. Remove from the oven and allow the bread cubes to cool completely.
- Prepare the Produce: Slice the peaches into wedges, halve the cherry tomatoes, thinly slice the cucumber and red onion, and tear the fresh basil leaves just before assembling to preserve their flavor and aroma.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, and honey. Season the dressing with fine sea salt and freshly ground black pepper to taste, adjusting flavors as preferred.
- Combine the Salad: In a large mixing bowl, add the cooled toasted bread cubes, peaches, cherry tomatoes, cucumber, red onion, and torn basil leaves. Drizzle the prepared vinaigrette over the ingredients and gently toss to ensure the bread and produce are evenly coated with the dressing.
- Let It Rest: Allow the salad to rest at room temperature for 15–20 minutes. This resting time lets the bread absorb the vinaigrette and the flavors to meld together for a delicious, cohesive taste.
- Serve: If desired, top the salad with fresh mozzarella balls or sliced prosciutto for added creaminess or savory flavor. Serve the salad immediately at room temperature for the best texture and taste.
Notes
- Use day-old or slightly stale rustic bread for better texture and absorption; fresh bread may become too soggy.
- The salad is best served soon after resting to maintain the bread’s crispness and fresh produce texture.
- Feel free to substitute or add other fruits like nectarines or plums depending on seasonal availability.
- For a vegan version, omit mozzarella and prosciutto or use plant-based cheese alternatives.
- Adjust the sweetness of the dressing by modifying the amount of honey to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
