Peach Panzanella Salad Recipe

When the summer heat rolls in, I find myself reaching for recipes that are light, colorful, and effortless. That’s how this Peach Panzanella Salad became a staple in my warm-weather kitchen. I remember the first time I tried it — it was during a quiet afternoon picnic under the shade of a fig tree. The juicy peaches, still warm from the sun, met crisp bread and sweet tomatoes in a way that felt like a celebration of summer in every bite. Since then, it’s been one of my favorite ways to bring freshness to the table without spending hours in the kitchen.

Why You’ll Love This Recipe

This salad is more than just a pretty plate. It brings together the perfect mix of juicy, tangy, and crunchy. The peaches add sweetness that pairs beautifully with the acidity of balsamic and the richness of olive oil. The bread, toasted until golden, soaks up all the vinaigrette while staying delightfully chewy. And every bite bursts with the flavor of fresh basil and summer vegetables.

Versatile

One of the best things about this recipe is how adaptable it is. You can toss in a few mozzarella balls for creaminess or use chicken ham for extra protein. Not a fan of cucumbers? Skip them. Want to add some leafy greens? Go ahead. This dish works just as well for lunch as it does for dinner or even as a unique side at a barbecue.

Budget-Friendly

What I also love is that this salad uses simple ingredients you likely already have on hand. Stale bread that’s about to go to waste? Perfect. A few peaches that need using up? Even better. It’s a great way to make something beautiful without spending a lot. Plus, you don’t need any fancy tools — just a sharp knife, a bowl, and a baking tray.

Ingredients for the Recipe

• 3 cups cubed rustic bread (sourdough, ciabatta, or baguette)

• 3 ripe peaches (sliced into wedges)

• 1 cup cherry tomatoes (halved)

• 1 cucumber (thinly sliced)

• 1/4 red onion (thinly sliced)

• 1/2 cup fresh basil leaves (torn)

• Optional: 1/2 cup fresh mozzarella balls or sliced chicken ham

• 1/4 cup extra virgin olive oil

• 2 tablespoons balsamic vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• Salt and black pepper (to taste)

  How to Make This Recipe

  Making this Peach Panzanella Salad is truly a simple and rewarding process. With just a bit of prep and a few fresh ingredients, you’ll have a dish that looks stunning and tastes even better. Let’s walk through each step together.

  Step-by-Step Instructions for Making

  1. Toast the Bread

  First, let’s start with the bread. Choose a rustic loaf like sourdough, ciabatta, or baguette. Slice it into bite-sized cubes. If your bread is a day or two old, that’s even better — it holds up well to the vinaigrette.

  Place the bread cubes in a mixing bowl, drizzle lightly with olive oil, and toss until coated. Spread the cubes in a single layer on a baking tray. Toast in the oven at 375°F (190°C) for 10 to 15 minutes. Stir them halfway through baking to ensure even browning. Remove the tray and let the bread cool completely. This step is crucial because it keeps the bread from turning soggy too fast.

  2. Prep the Produce

  While the bread cools, prep your fruits and vegetables. Slice the ripe peaches into medium-thick wedges. Halve the cherry tomatoes for a juicy burst in every bite. Slice the cucumber into thin rounds and the red onion into paper-thin slices. This helps the flavors blend easily without overpowering the dish.

  Tear the fresh basil leaves just before assembling the salad. Doing this helps release their aroma and adds a punch of flavor right when you need it.

  3. Make the Vinaigrette

  Now it’s time for the dressing. In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of Dijon mustard, and 1 teaspoon of honey. Add a pinch of salt and a dash of black pepper. Whisk until the mixture is smooth and emulsified.

  This vinaigrette is light but packed with flavor. The mustard gives it body, the honey balances the acidity, and the olive oil ties everything together beautifully.

  4. Combine and Toss

  Take a large salad bowl and add the toasted bread, sliced peaches, cherry tomatoes, cucumber, red onion, and torn basil leaves. Pour the vinaigrette over the salad and toss gently using clean hands or salad tongs. Make sure every piece of bread gets a touch of the dressing.

  At this point, the salad is almost ready, but there’s one last important step.

  5. Let It Rest

  This is what makes the Panzanella truly special. Let the salad sit for at least 15 to 20 minutes at room temperature. During this time, the bread absorbs the vinaigrette, the flavors meld, and everything becomes incredibly delicious without getting too soggy.

  6. Serve and Enjoy

  Just before serving, you can add your optional ingredients. A handful of fresh mozzarella balls adds creaminess. Or, if you’d like a bit of savory depth, toss in some sliced chicken ham. Serve the salad at room temperature for the best texture and flavor.

  Quick and Easy

  This entire process takes just about 30 minutes from start to finish. It doesn’t require any advanced cooking techniques or equipment. That makes it ideal for busy days when you still want to eat something wholesome and fresh. Whether you’re hosting friends or just treating yourself, it comes together with minimal fuss.

  Customizable

  There’s room for creativity here. You can swap peaches for nectarines or even plums if they’re in season. Try using heirloom tomatoes for extra color. Add arugula or spinach if you want more greens. And if you’re serving it as a main, grilled chicken or roasted chickpeas make excellent additions.

  You can also experiment with the vinaigrette. Apple cider vinegar works well in place of balsamic. Or, you can blend in fresh herbs like thyme or oregano for another layer of flavor.

  Crowd-Pleasing

  This salad is always a hit. It’s colorful, flavorful, and satisfying without being heavy. The sweet peaches appeal to everyone, and the crisp bread adds that essential crunch. It’s one of those dishes that looks gourmet but is incredibly approachable.

  I often make this for summer brunches, weekend gatherings, and even weeknight dinners. It travels well and holds up beautifully when made a little in advance. That makes it perfect for potlucks, picnics, and holidays where you want to impress without overcomplicating things.

  FAQs

  Can I make this salad ahead of time?
  Yes, you can prep the components a few hours in advance. Toast the bread, slice the fruits and vegetables, and mix the vinaigrette. However, don’t combine everything until 15–20 minutes before serving to maintain the right texture.

  What if I don’t have balsamic vinegar?
  You can easily substitute it with apple cider vinegar or a mix of lemon juice and a splash of apple vinegar. It will still provide that nice acidity the salad needs.

  Can I use canned peaches instead of fresh ones?
  Fresh peaches are highly recommended for their texture and flavor. But if they’re not available, you can use canned peaches in natural juice. Just drain them well and slice them gently to avoid mushiness.

  Is it okay to skip the onion?
  Absolutely. The red onion adds a bit of bite, but the salad works just fine without it if you prefer a milder flavor.

  Can I add protein to this salad?
  Definitely. Sliced grilled chicken, roasted chickpeas, or even turkey bacon make great additions if you want to turn it into a more filling meal.

  Print

  

  Peach Panzanella Salad Recipe

  5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  No reviews

  Print Recipe

  Pin Recipe

  This Peach Panzanella Salad is a bright, refreshing summer dish combining juicy peaches, crisp toasted bread, fresh vegetables, and a sweet-tangy balsamic vinaigrette. Inspired by classic Italian flavors, it’s easy to prepare, incredibly versatile, and perfect for warm-weather meals, picnics, or light dinners.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

  Ingredients

  Scale 1x2x3x

  • 3 cups cubed rustic bread (sourdough, ciabatta, or baguette)

  • 3 ripe peaches (sliced into wedges)

  • 1 cup cherry tomatoes (halved)

  • 1 cucumber (thinly sliced)

  • 1/4 red onion (thinly sliced)

  • 1/2 cup fresh basil leaves (torn)

  • Optional: 1/2 cup fresh mozzarella balls or sliced chicken ham

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • Salt and black pepper (to taste)

  Cook Mode Prevent your screen from going dark

  Instructions

  • Preheat the oven to 375°F (190°C). Toss bread cubes with olive oil and toast on a baking tray for 10–15 minutes, turning halfway through. Let cool.

  • Slice peaches into wedges. Halve cherry tomatoes. Thinly slice cucumber and red onion. Tear basil leaves.

  • In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey. Season with salt and pepper.

  • In a large bowl, combine toasted bread, peaches, tomatoes, cucumber, onion, and basil. Pour over vinaigrette and toss gently.

  • Let the salad rest for 15–20 minutes before serving to allow flavors to blend.

  • Add optional mozzarella or chicken ham before serving, if desired. Serve at room temperature.

  Notes

  • Use day-old bread for best texture.

  • Substitute apple cider vinegar if balsamic is unavailable.

  • Salad can be customized with seasonal produce or proteins.

  • Author: Layla
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: 15 minutes