🍳DailyRecipes
Salad

Fresh Peach and Tomato Panzanella Salad

A vibrant summer salad that perfectly balances sweet peaches with juicy tomatoes and crunchy bread.

By Daily Recipes Book· 🌍 Italian· August 19, 2026
Fresh Peach and Tomato Panzanella Salad
dailyrecipesbook.com
Prep
15 minutes
Cook
10 minutes
Total
25 minutes
Serves
4

This salad is one of my favorite ways to celebrate summer when peaches are at their peak. It is a wonderful mix of sweet and savory flavors that feels light yet satisfying for a warm evening.

The key to a great panzanella is letting the bread soak up all the delicious juices from the tomatoes and peaches. I like to use a crusty sourdough because it holds its shape well even after absorbing the dressing.

Ingredients

  • 4 cups sourdough bread, cut into 1 inch cubes
  • 2 large ripe peaches, sliced
  • 2 large heirloom tomatoes, chopped into chunks
  • 1/2 small red onion, thinly sliced
  • 1/2 cup fresh basil leaves, torn
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  1. 1

    Preheat your oven to 375 degrees and spread the bread cubes in a single layer on a large baking sheet.

  2. 2

    Toast the bread for about 10 minutes or until it is golden and crisp, then set it aside to cool down.

  3. 3

    In a large mixing bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create the dressing.

  4. 4

    Add the sliced peaches, chopped tomatoes, and red onion to the bowl and toss gently to coat them in the dressing.

  5. 5

    Fold in the toasted bread cubes and the fresh basil leaves.

  6. 6

    Let the salad sit at room temperature for about 15 to 20 minutes before serving, which allows the bread to soak up the juices.

💡 Tips

This salad is best enjoyed the day it is made so the bread keeps a bit of its crunch. For a creamier version, you can top each serving with a piece of fresh burrata or some crumbled feta cheese.

#summer#vegetarian#healthy#easy#peach#salad

Made this recipe? Let us know how it went.

You might also like