Description
Peach Panzanella Salad is a vibrant and refreshing twist on the classic Italian bread salad, combining toasted rustic bread with juicy peaches, cherry tomatoes, cucumber, red onion, and fresh basil, all tossed in a tangy balsamic dressing. Perfect for a light summer meal or a colorful side dish, this salad balances sweet and savory flavors with a delightful mix of textures.
Ingredients
Scale
Bread
- 3 cups cubed rustic bread (sourdough, ciabatta, or baguette)
Fruits and Vegetables
- 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 Add-ins
- 1/2 cup fresh mozzarella balls or sliced prosciutto
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
- Toast the Bread: Preheat oven to 375°F (190°C). Cut rustic bread into cubes and toast on a baking sheet for about 10 minutes until golden brown and crispy.
- Prepare the Produce: While the bread toasts, slice peaches into wedges, halve cherry tomatoes, and thinly slice cucumber and red onion to prepare the fresh ingredients.
- Combine Salad Ingredients: In a large mixing bowl, combine the toasted bread cubes with peach wedges, cherry tomatoes, cucumber slices, red onion, and torn basil leaves, ensuring all the components are evenly mixed.
- Make the Dressing: In a small bowl or jar, whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until the dressing is emulsified and well blended.
- Toss the Salad: Drizzle the dressing over the salad mixture and gently toss using salad tongs so that every ingredient is evenly coated with the flavorful dressing.
- Rest and Serve: Allow the salad to rest for about 5 minutes before serving to let the flavors meld together perfectly for the best taste experience.
Notes
- Use rustic bread like sourdough or ciabatta for a sturdy texture that holds up well to the dressing.
- Optional additions such as fresh mozzarella balls or sliced prosciutto can add creaminess or a savory bite.
- For a vegan version, omit the mozzarella and prosciutto.
- Letting the salad rest allows the bread to absorb the dressing and melds the flavors beautifully.
- This salad is best served fresh but can be stored in the refrigerator for up to one day.
