Peach Panzanella

5 from 1 vote

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.

Prep Time20

Cook Time15

Total Time35

Course: Main Course, Salad, Side Dish

Cuisine: American

Servings: -6 servings

Calories: 531kcal

Author: Taylor Ellingson

Ingredients

1 baguette cut into cubes
6 tablespoon butter
2 large heirloom tomatoes cut into bite-sized pieces
2 peaches sliced
½ red onion thinly sliced
4 ounces mozzarella pearls
2 tablespoon fresh chopped basil plus more for topping

Dressing

3 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon dijon mustard
2 cloves garlic minced
½ teaspoon sea salt
¼ teaspoon fresh cracked pepper

Instructions

Heat 3 tablespoon of the butter in a large skillet over medium-high heat.
Add half of the bread cubes to the skillet and cook until they are golden brown, stirring often.
Repeat with remaining butter and bread cubes.
In a large bowl, add the bread cubes, peaches, tomatoes, red onion, mozzarella, and basil.
In a small bowl, whisk together the olive oil, balsamic vinegar, dijon, garlic, salt, and pepper.
Pour over the salad and toss lightly to combine.
Top with additional fresh basil and some sea salt.
Enjoy!

Notes

Wait until immediately before serving to add the dressing to this panzanella salad. You don't want the bread cubes to get soggy.
Store leftovers in an airtight container in the fridge for 1-2 days.

Nutrition