I love this peach panzanella because it captures the essence of summer in every bite. The combination of ripe fruit, garden vegetables, and toasted bread creates a rustic yet elegant salad that feels indulgent but wholesome. It’s quick to make, endlessly customizable, and looks stunning on the table. I also appreciate that it’s vegan-friendly, and I can easily adapt it by adding cheese or grilled peaches for extra depth.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 3 cups crusty bread (such as baguette or ciabatta), cut into cubes 2 medium peaches, pitted and diced 2 cups cherry tomatoes, halved (or 2 large tomatoes, diced) 1 small cucumber, diced 1/4 red onion, thinly sliced 1/4 cup fresh basil, chopped (plus extra for garnish) 1/4 cup fresh mint, chopped (optional) 2 tablespoons apple cider vinegar 3 tablespoons extra-virgin olive oil 1 teaspoon honey or sugar (optional, for sweetness) Salt and pepper, to taste
Directions
I preheat the oven to 375°F (190°C). I spread the bread cubes on a baking sheet in a single layer and toast them for 10–12 minutes, until they’re golden and crisp.
While the bread toasts, I prepare the salad base by combining diced peaches, halved tomatoes, cucumber, and sliced red onion in a large mixing bowl.
I add chopped basil and mint for freshness. The herbs make the salad feel fragrant and lively.
In a small bowl, I whisk together apple cider vinegar, olive oil, honey (or sugar), salt, and pepper until smooth and emulsified.
I add the toasted bread to the bowl with the fruit and vegetables, then drizzle the dressing over the top. I toss everything gently so the bread begins to soak up the dressing without turning soggy.
I let the salad rest for about 10 minutes, allowing all the flavors to meld together beautifully.
Just before serving, I garnish with extra fresh basil and serve the salad slightly chilled or at room temperature.
I sometimes add crumbled feta, goat cheese, or fresh mozzarella for a creamy contrast.
For a smoky flavor, I grill the peaches before adding them to the salad.
When I want a bit of spice, I toss in a few red pepper flakes or thinly sliced jalapeños.
I replace the vinegar with balsamic for a deeper, sweeter flavor.
For a gluten-free version, I use my favorite gluten-free bread, and it works perfectly.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 1 day. The bread softens slightly as it sits, but the flavors deepen, making it even more delicious. If I plan to make it ahead, I keep the dressing separate and toss it just before serving to maintain the bread’s texture. This salad is best enjoyed fresh and doesn’t require reheating.
FAQs
Can I make this salad ahead of time?
Yes, I prepare all the components in advance and mix them right before serving so the bread stays crisp.
Can I grill the peaches?
Absolutely. Grilling adds a smoky, caramelized flavor that makes the salad even more special.
What type of bread works best?
I like using day-old crusty bread like ciabatta or baguette—it holds up well to the dressing.
Can I skip the mint?
Yes, I sometimes use only basil if I want a more traditional Italian flavor.
Can I make it gluten-free?
Yes, I just use a gluten-free loaf or toasted gluten-free croutons.
How do I keep the bread from getting soggy?
I toss the salad just before serving and let it rest for no more than 10–15 minutes.
Can I use canned peaches?
I prefer fresh, but if I’m in a pinch, canned peaches (well-drained) work fine.
Can I use other fruits?
Yes, nectarines, plums, or strawberries also pair beautifully with tomatoes and basil.
What protein can I add to make it a meal?
I often top it with grilled chicken, shrimp, or chickpeas for a heartier option.
Can I store leftovers?
Yes, though it’s best eaten fresh. I store any leftovers covered in the fridge and enjoy them within 24 hours.
Conclusion
This peach panzanella with tomatoes is a fresh, flavorful twist on a classic Italian salad that I never get tired of making. I love the way the sweet peaches and juicy tomatoes balance the tangy dressing and crunchy bread—it’s the taste of summer in a bowl. Whether I serve it as a side dish or a light main course, it always brings a burst of color and brightness to my table. It’s proof that simple, seasonal ingredients can create something truly irresistible.
This Peach Panzanella with Tomatoes is a vibrant summer salad that combines sweet peaches, juicy tomatoes, crisp cucumber, and toasted bread with a tangy vinaigrette. It’s light, colorful, and perfectly balanced—ideal for picnics, BBQs, or easy weeknight dinners.
Ingredients
3 cups crusty bread (baguette or ciabatta), cut into cubes
2 medium peaches, pitted and diced
2 cups cherry tomatoes, halved (or 2 large tomatoes, diced)
1 small cucumber, diced
¼ red onion, thinly sliced
¼ cup fresh basil, chopped (plus extra for garnish)
¼ cup fresh mint, chopped (optional)
2 tbsp apple cider vinegar
3 tbsp extra-virgin olive oil
1 tsp honey or sugar (optional)
Salt and pepper, to taste
Instructions
Preheat oven to 375°F (190°C). Spread bread cubes on a baking sheet and toast for 10–12 minutes until golden and crisp.
In a large bowl, combine diced peaches, halved tomatoes, cucumber, and sliced red onion.
Add chopped basil and mint, tossing gently to mix.
In a small bowl, whisk apple cider vinegar, olive oil, honey, salt, and pepper until smooth and emulsified.
Add toasted bread to the salad bowl and drizzle with dressing. Toss until lightly coated, allowing the bread to absorb some of the dressing without becoming soggy.
Let rest for 10 minutes to meld flavors.
Garnish with extra basil and serve slightly chilled or at room temperature.
Notes
Add crumbled feta, goat cheese, or fresh mozzarella for creaminess.
Grill the peaches for a smoky flavor twist.
Use balsamic vinegar instead of apple cider for a deeper flavor.
Add red pepper flakes or sliced jalapeños for a hint of spice.
Make it gluten-free with toasted gluten-free bread or croutons.
