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Home » Salads

Peach Panzanella with Tomatoes

Published: Jun 21, 2016 · Last Updated: Dec 7, 2020 by Aimee - This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Summertime Peach Panzanella Salad

This summer peach panzanella salad recipe is a perfect mix of tart, sweet, and savory. It's a delicious bowl of peaches, leftover bread, and tomatoes that is great for snacking on at home or bringing to a party!

peach panzanella salad with tomatoes up close on a plate

It's summer and that means peach season! That means it's time for a delicious, summery peach panzanella salad.

Have you ever heard of panzanella? It's basically a salad made with stale bread. It's such a delicious and easy way to use up leftover bread. Possibly my favorite way?

And this peach panzanella salad made with tomatoes and onions is my favorite. I love the different textures in it. The crunchiness of the bread, the crispness of the tomatoes, the juiciness of the peaches all seem to work together in harmony. The flavors meld so nicely together too. The sweetness of the peaches, tartness of the white balsamic vinegar, slight spiciness of the onions. It really is just the perfect summer salad.

What is panzanella?

Panzanella is a salad made with stale bread. It's a delicious way to use up stale bread and leftover tomatoes. Obviously, its roots are Italian, but it's fun to mix up with any flavors!

Making a peach panzanella salad with tomatoes and fresh basil is one of my favorite recipes. If you don't have peaches, you can swap out plums or nectarines!

Ingredients for the Peach Panzanella Salad

  • Peaches - I love using ripe yellow peaches for this recipe. They are just so juicy and sweet. You can also use white peaches, but I prefer the yellow ones.
  • Stale Bread - Something like a baguette or ciabatta loaf is delicious and winds up having that perfect rusticness you're looking for. You can also use a loaf or round of sourdough bread for something different! What you DON'T want is to use a typical loaf of sliced bread. That's not what you're looking for here. Also, typically you'll want the bread to be several days old so it's starting to get hard and stale.
  • Tomatoes - I use cherry tomatoes here, so they retain their shape. You can use something like roma or campari tomatoes, but they won't have the same texture that a cherry tomato will.
  • Red Onion - This recipe doesn't use a lot of red onion, but it uses a bit. Sliced very thinly, it provides a nice flavor to the panzanella.
  • Basil - Use fresh basil here! I personally always try to keep a basil plant around. And if I kill it, I buy another. It's a lot cheaper for me to have a whole plant than to buy those little packets that only have a few leaves in them.
  • Olive oil - Olive oil is so perfect in this recipe to add that savory decadence. You can use regular or extra virgin.
  • White Balsamic Vinegar - I like the tartness that white balsamic vinegar gives this dish. If you don't have white balsamic vinegar, you can use regular balsamic vinegar as well.
  • Salt and Pepper - The seasoning powerhouses!

Instructions

To make this peach panzanella salad with tomatoes, first you'll tear (or slice) the stale bread into chunks. The more rustic, the better. Some recipes will just have you use the stale bread as is, but I like to toast it to get a little extra crunchiness.

Also, if your bread isn't quite stale enough, a slight toasting in the oven helps it reach that crispy, slightly dried stage. To make the crunchy bread, you'll toss it in a bit of olive oil, then bake it for a few minutes.

peaches and a dishcloth

stale bread to bake on a cookie sheet

While the bread is toasting, you can take the time to prepare your other ingredients. That means you'll pit your peaches and cut them into chunks. I like to leave the skin on, but it's up to you! You will also slice the cherry tomatoes in half, cut thin slices of red onion, and cut your basil into strips.

peaches, tomatoes, and fresh basil

peaches and basil in a bowl

sliced cherry tomatoes

Once you have your ingredients prepped, you'll add them to a large bowl, add the olive oil, vinegar, and salt and pepper and then toss to combine.

peaches, tomatoes and basil in a bowl with sliced red onion

About 5 minutes before serving, add the bread cubes to the bowl and toss to combine. This peach panzanella is best eaten shortly after combining.

peach panzanella on a plate

peach panzanella with tomatoes on a plate top down

serving peach panzanella

Looking for more entertaining recipes? Check out these:

  • Blistered Shishito Peppers
  • Sea Salt Kale Chips
  • Tomato Bruschetta

Summer Peach Panzanella

Recipe by Aimee
This summer peach panzanella salad recipe is a perfect mix of tart, sweet, and savory. It's a delicious bowl of peaches, leftover bread, and tomatoes that is great for snacking on at home or bringing to a party!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins
Course Side Dish
Cuisine American, Italian
Servings 4

Ingredients
  

  • ⅓ stale baguette or ciabatta loaf
  • 4 tablespoon olive oil
  • 3 small peaches pitted and cubed
  • ½ cup cherry tomatoes halved
  • 2 tablespoon freshly chopped basil
  • ⅛ cup thinly sliced red onion
  • 1 ½ tablespoon white balsamic vinegar
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 425 degrees
  • Cut/tear the loaf into small cubes. Toss together the bread cubes with 2 tablespoon olive oil in a bowl and a light sprinkling of salt and pepper. Spread onto a baking sheet and roast until crisp, about 5-7 minutes.
  • Prepare and cut the peaches (small cubes), tomatoes (halved), basil (chopped into ribbons) and red onion (very thinly sliced).
  • In a bowl, combine the peaches, tomatoes, basil, red onion. Add 2 tablespoon olive oil and 1 ½ tablespoon white balsamic vinegar. Add salt and pepper to taste.
  • Add the bread cubes to the bowl and toss to combine.

Nutrition values are based on an online calculator and are estimates. Please verify using your own data.

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« Fluffy Mustache Soft Pretzels
Georgian Holiday: A peachy rum punch »

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Comments

  1. Natalie

    June 27, 2016 at 11:53 am

    5 stars
    This looks absolutely delicious!!

Trackbacks

  1. Georgian Holiday: A peachy rum punch - Food Banjo says:
    24 June, 2016 at 5:27 am

    […] of peach season, and Aimee and I are trying our hands at different peach recipes (check out her yummy panzanella dish). So what do I do when life gives me peaches? I make peach lemonade… and add lots of […]

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Hi! I'm Aimee, and I'm so glad you stopped by! I love sharing easy recipes that are flavorful and delicious.
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