Description
This Panzanella Salad Recipe with Peaches is a refreshing and vibrant Tuscan bread salad that perfectly combines fresh summer peaches, ripe tomatoes, crisp cucumbers, fragrant basil, and toasted bread cubes. Dressed with a light and tangy vinaigrette, this vegan and vegetarian-friendly salad serves as a delightful side dish or light lunch, ideal for warm weather and showcasing seasonal produce.
Ingredients
Salad
- 1 small loaf crusty or hearty bread (baguette, ciabatta, Italian bread – day-old bread even better), cut into 1 inch (2.5 cm) cubes, about 3-4 cups
- 2 tablespoons extra virgin olive oil
- 2 medium tomatoes (heirloom, cherry, or ripe field), cut into chunks
- 2-3 peaches, sliced
- 1 small English cucumber, seeded and sliced (leave peel on) or mini Persian cucumbers
- 1/4 to 1/2 cup fresh basil leaves, chopped
- Balls of fresh mozzarella or bocconcini cheese, drained and sliced or torn up (optional, omit for vegan option)
Vinaigrette
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon garlic, grated or minced
- 1 1/2 tablespoons white or red wine vinegar
- 1/4 cup good quality olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Heat Oven: Preheat your oven to 425°F (218°C) to prepare for toasting the bread cubes.
- Make Bread Cubes: Toss the bread cubes with the 2 tablespoons of extra virgin olive oil and a pinch of salt until well coated. Spread them in a single layer on a foil-lined baking sheet. Bake in the preheated oven for about 7 minutes or until the bread cubes turn golden brown and crispy.
- Make Vinaigrette: In a sealed jar or container, combine the Dijon mustard, grated garlic, white or red wine vinegar, olive oil, salt, and freshly ground black pepper. Shake vigorously until the dressing is well emulsified and blended.
- Assemble Panzanella Salad: In a shallow bowl, combine the toasted bread cubes, chopped tomatoes, sliced peaches, sliced cucumbers, chopped basil, and mozzarella or bocconcini cheese if using. Pour the prepared vinaigrette over the salad gradually, tossing gently to combine. Add more salt, pepper, or basil to taste as needed.
- Let Salad Rest: Allow the salad to sit for at least 30 minutes at room temperature. This resting time lets the bread soak up the vinaigrette and the flavors meld beautifully. You can let it rest up to 5 hours for deeper flavor absorption.
- Serve: Serve the salad at room temperature as a bright, fresh side dish or a light lunch.
Notes
- To grill bread cubes instead of baking: Cut baguette quarters lengthwise and brush with olive oil. Grill on all sides until slightly charred. Optionally, rub a cut half of garlic over the grilled bread for added flavor. Then cut into 1-inch bite-size pieces.
- Substitute peaches with mango or nectarine slices for a different but equally delicious fruit note.
- For a sweeter vinaigrette, try substituting with a honey lemon dressing or any vinaigrette of your choice.
- Optional add-ins include sliced red or green onions, beets, capers, or additional fresh herbs like thyme, oregano, or chives.
- Consider adding toasted nuts for extra crunch and texture.
- Omit cheese to keep the dish vegan.
- Make ahead tips: The salad improves as it rests, so prepare a few hours before serving. Avoid refrigerating if possible to keep bread texture, but leftovers can be stored airtight and enjoyed the next day with a splash of olive oil.
- Toasted bread cubes can be prepared several days in advance and stored in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American, Italian
