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5.0 from 81 votes

Peach Panzanella Salad

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
15 mins
Cook Time
15 mins
Resting Time
30 mins
Total Time
1 hr
Servings: 4
Calories: 377 kcal
Course: Side Dish , Salad
Cuisine: Italian

Ingredients

  • 8 to 10 ounces (230-280g) of sourdough, ciabatta, French bread, or other rustic bread, cut into 1-inch cubes
  • 2 medium-large ripe heirloom tomatoes, cut into 1-inch pieces
  • 2 large firm-but-ripe peaches, sliced
  • ½ small red onion, very thinly sliced
  • kosher salt
  • Freshly cracked black pepper to taste
  • 5 tablespoons good-quality extra virgin olive oil, divided
  • 2 tablespoons good-quality balsamic vinegar*
  • 1/2 cup (8g) basil leaves, slivered

Instructions

    Cup of Yum
  1. Preheat the oven to 350ºF.
  2. Spread the bread cubes out on a baking sheet. Toss with 1 tablespoon of the olive oil and 1/2 teaspoon kosher salt (add a bit more oil as needed to coat the bread). Bake in the preheated oven for 15 minutes, until toasted and crisp.
  3. Meanwhile, transfer the chopped tomatoes and sliced peaches to a colander and fit the colander over a bowl. Sprinkle the fruit with 1/4 teaspoon kosher salt and gently toss to combine. Allow the fruit to rest while the bread is toasting, at least 15 minutes.
  4. Remove the colander and transfer the peaches and tomatoes to a large serving bowl. Keep the peach and tomato juices that have accumulated in the bowl. To the juices, add the 2 tablespoons of vinegar. Slowly drizzle in the remaining 4 tablespoons of olive oil, whisking as you go to emulsify. Season the vinaigrette with salt and pepper to taste.Or, you can transfer the peach/tomato juices to a lidded jar and add the olive oil/vinegar, and shake vigorously until emulsified.
  5. To the peaches and tomatoes in the serving bowl, add the sliced onions and basil, and gently toss to combine. Add the toasted bread cubes and vinaigrette, and gently toss again to coat.
  6. Rest for 30 minutes (or up to 2-3 hours) before serving, tossing the salad occasionally. Taste, and season with a bit of salt and pepper, as needed.

Notes

  • See "Tips" section for recommended balsamic vinegar brands. 

Nutrition Information

Calories 377kcal (19%) Carbohydrates 45g (15%) Protein 8g (16%) Fat 19g (29%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Sodium 306mg (13%) Potassium 420mg (12%) Fiber 4g (16%) Sugar 12g (24%) Vitamin A 903IU (18%) Vitamin C 16mg (18%) Calcium 45mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 377

% Daily Value*

Calories 377kcal 19%
Carbohydrates 45g 15%
Protein 8g 16%
Fat 19g 29%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 13g 65%
Sodium 306mg 13%
Potassium 420mg 9%
Fiber 4g 16%
Sugar 12g 24%
Vitamin A 903IU 18%
Vitamin C 16mg 18%
Calcium 45mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.