Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
