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

Scale

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

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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