Peach Tomato Panzanella
A refreshing and vibrant salad combining juicy peaches, ripe tomatoes, and toasted bread, perfect for a light summer meal or side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: Italian
Ingredients
Scale
- 2 ripe peaches, pitted and sliced
- 3 cups cherry tomatoes, halved
- 4 cups day-old crusty bread, cubed
- 1/4 cup fresh basil leaves, torn
- 1/4 cup red onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup crumbled feta or mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C). Spread the bread cubes on a baking sheet and toast for 8–10 minutes until golden and crisp. Remove and let cool.
- In a large bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper to make the dressing.
- Add the toasted bread cubes to the dressing and toss gently to coat. Let sit for 5 minutes to absorb flavors.
- Add the sliced peaches, halved cherry tomatoes, red onion, and torn basil to the bowl. Toss everything together carefully to combine.
- If using, sprinkle crumbled feta or mozzarella over the salad.
- Serve immediately for the best texture and freshness.
Notes
For extra flavor, marinate the bread cubes in the dressing for 15 minutes before adding the fruit and vegetables. This salad pairs beautifully with grilled chicken or fish.