Description
A refreshing and vibrant summer Peach Panzanella Salad featuring toasted rustic bread, juicy ripe peaches, fresh vegetables, and a tangy balsamic vinaigrette. This colorful salad combines textures and flavors perfectly, making it an ideal light meal or side dish for warm-weather gatherings.
Ingredients
Scale
Salad
- 3 cups (approximately 180 g) rustic bread, such as sourdough, ciabatta, or baguette, cut into cubes
- 3 ripe peaches, sliced into wedges
- 1 cup (150 g) cherry tomatoes, halved
- 1 medium cucumber, thinly sliced
- 1/4 medium red onion, thinly sliced
- 1/2 cup (15 g) fresh basil leaves, torn
- Optional: 1/2 cup (60 g) fresh mozzarella balls or sliced prosciutto
Vinaigrette
- 1/4 cup (60 ml) extra virgin olive oil
- 2 tablespoons (30 ml) balsamic vinegar
- 1 teaspoon (5 g) Dijon mustard
- 1 teaspoon (7 g) honey
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Toast the Bread: Preheat your oven to 190°C (375°F). Toss the cubed rustic bread lightly with olive oil, then spread it evenly on a baking sheet. Bake for 10–15 minutes until the cubes are golden and crisp. Remove from the oven and let them cool completely to ensure they stay crunchy in the salad.
- Prepare the Produce: While the bread is toasting, slice the ripe peaches into wedges, halve the cherry tomatoes, thinly slice the cucumber and red onion. Tear the fresh basil leaves just before assembling the salad to preserve their flavor and color.
- Make the Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, and honey until well combined. Season the vinaigrette with fine sea salt and freshly ground black pepper to taste, balancing the acidity and sweetness.
- Combine the Salad Ingredients: In a large mixing bowl, add the cooled toasted bread cubes, peach wedges, cherry tomatoes, cucumber slices, red onion, and torn basil leaves. Drizzle the vinaigrette over the ingredients and gently toss everything together until evenly coated without breaking the bread too much.
- Let the Salad Rest: Allow the salad to rest at room temperature for 15–20 minutes. This resting period lets the bread absorb the vinaigrette and the ingredients’ flavors meld together for a more harmonious taste experience.
- Add Optional Toppings and Serve: Just before serving, top the salad with fresh mozzarella balls or sliced prosciutto if using. Serve immediately at room temperature for the best texture and flavor.
Notes
- Use rustic, day-old bread for optimal texture; fresh bread may become too soggy.
- Adjust the honey quantity depending on the sweetness of the peaches and your taste preference.
- You can substitute balsamic vinegar with white wine vinegar for a lighter taste.
- For a vegan version, omit the mozzarella and prosciutto.
- Serve this salad within a few hours of assembling for best freshness.
