Peach Panzanella is a delicious summer bread salad filled with summer produce! This panzanella is made with fresh peaches, ripe tomatoes, red onion, fresh mozzarella balls, basil, and a simple vinaigrette. It can be served with grilled fish, chicken, or steak, or on its own for a vegetarian main dish!
One of my favorite summer dishes to make is a panzanella salad. Especially when they are filled with fresh produce that is in season, these salads really let the natural flavors shine! This Peach Panzanella is filled with summers shining stars: peaches and tomatoes, along with fresh basil. Oh my, it is so good!
Panzanella can be served as a side dish or a main dish, depending on your appetite and preferences. We love serving it along with grilled fish or chicken, or also op top of a bed of arugula for a lighter vegetarian dinner.
Panzanella is an Italian rustic salad made of vegetables and stale bread. A classic recipe has tomatoes and cucumbers, but there are many adaptations on the traditional ingredients.
This panzanella recipe is made with simple fresh ingredients that you can find at peak quality in the summer time. That makes this the perfect summer salad recipe to enjoy on the patio with a cold glass of rosé or lemonade!
To start, cut the baguette into bite-sized cubes and then melt butter in a large skillet. Brown the cubes in butter until they’re golden brown. I do this in 2-3 batches so each cube can soak up some butter and get nice and golden. This part is a little putsy, but I prefer this method over baking them – they end up super buttery and flavorful!
Next, prep the produce. Cut the tomatoes into bite-sized pieces. I used large heirloom tomatoes but you can really use any fresh tomatoes that you have! Next, cut the peaches into slices and thinly slice red onion. Make the dressing by whisking together olive oil, balsamic vinegar, dijon mustard, fresh minced garlic, and salt and pepper.
In a large bowl, combine the golden bread cubes, peaches, tomatoes, red onion, mozzarella balls, and then some fresh basil and drizzle with the dressing. Toss lightly to combine and then top with a little more fresh basil. Enjoy!