Peach Panzanella Salad
A vibrant Italian bread salad featuring crispy toasted ciabatta, juicy tomatoes, sweet peaches, and creamy mozzarella. Perfect for summer when you want maximum flavor with minimal cooking.
Ingredients
- For the Bread:
- 8 oz ciabatta or baguette 6 cups cubed, preferably 1-2 days old
- 2 Tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- For the Salad:
- 1/2 cup red onion thinly sliced
- 1 lb mixed tomatoes heirloom, cherry, or combination
- 1 medium peach nectarine, or mango (thinly sliced or cubed)
- 1/3 cup fresh basil chopped, plus extra for garnish
- 6 oz mozzarella or burrata torn or cubed
- For the Dressing:
- 1/4 cup extra-virgin olive oil high quality
- 2 Tbsp apple cider vinegar or white vinegar
- 2 tsp honey
- 1 tsp Dijon mustard
- 1 clove garlic freshly grated
- 1/4 tsp salt
- 1/4 tsp black pepper freshly ground
Instructions
- Toast the Bread:
- Preheat oven to 425°F.
- Cut or tear bread into 1-inch chunks and spread on a large baking sheet without crowding.
- Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon kosher salt. Toss with hands to coat evenly.
- Bake for 10 minutes, then check. Continue baking for 2-4 more minutes until lightly golden with darker edges.
- Remove from oven and let cool completely on the baking sheet.
- Make the Dressing:
- In a large mixing bowl, combine 1/4 cup olive oil, apple cider vinegar, Dijon mustard, and honey.
- Grate garlic directly into the bowl using a microplane.
- Add salt and black pepper, then whisk vigorously for 30 seconds until emulsified and slightly thick.
- Add sliced red onion to the dressing, stir, and let sit for 10 minutes to mellow.
- Assemble the Salad:
- Add cooled bread cubes to the bowl with dressing and onions.
- Cut tomatoes into wedges or halves, capturing all juices, and add to the bowl.
- Slice or cube the peach (no need to peel) and add to the bowl.
- Add chopped basil leaves.
- Gently toss everything together until well coated with dressing.
- Rest and Serve:
- Transfer to a serving platter or leave in bowl. Cover loosely and let sit for 15-30 minutes at room temperature.
- Just before serving, tear or cube mozzarella/burrata and arrange on top.
- Drizzle with extra olive oil, scatter fresh basil, and grind black pepper over the top.
- Serve within 2-3 hours for best texture.
Notes
Bread Tips:
If bread is too fresh, toast it 5 minutes longer at 375°F to remove extra moisture, or leave cubed bread uncovered overnight.
Use sturdy bread like ciabatta or baguette—avoid soft sandwich bread. Make Ahead: Toast bread up to 1 day ahead and store at room temperature.
Prepare dressing and refrigerate separately.
Don't combine ingredients until 30 minutes before serving to prevent soggy bread. Variations: Protein additions: Add grilled chicken, crispy chickpeas, or white beans
Grilled fruit: Grill peach slices 1-2 minutes per side for caramelized flavor
Herb swaps: Try fresh mint instead of or with basil
Cheese options: Use feta, Parmesan, or omit for dairy-free
Mediterranean twist: Add Kalamata olives, capers, cucumber, or red bell pepper Storage:
Best served fresh. Can be refrigerated for up to 1 day, but bread will soften. Keep extra toasted bread aside to add before serving for guaranteed crunch.
Tomato Selection:
Choose ripe, room-temperature tomatoes that feel heavy and smell fragrant. Never refrigerate tomatoes—cold kills flavor and creates mealy texture.Claude is AI and can make mistakes. Please double-check responses.
Use sturdy bread like ciabatta or baguette—avoid soft sandwich bread. Make Ahead: Toast bread up to 1 day ahead and store at room temperature.
Prepare dressing and refrigerate separately.
Don't combine ingredients until 30 minutes before serving to prevent soggy bread. Variations: Protein additions: Add grilled chicken, crispy chickpeas, or white beans
Grilled fruit: Grill peach slices 1-2 minutes per side for caramelized flavor
Herb swaps: Try fresh mint instead of or with basil
Cheese options: Use feta, Parmesan, or omit for dairy-free
Mediterranean twist: Add Kalamata olives, capers, cucumber, or red bell pepper Storage:
Best served fresh. Can be refrigerated for up to 1 day, but bread will soften. Keep extra toasted bread aside to add before serving for guaranteed crunch.
Tomato Selection:
Choose ripe, room-temperature tomatoes that feel heavy and smell fragrant. Never refrigerate tomatoes—cold kills flavor and creates mealy texture.Claude is AI and can make mistakes. Please double-check responses.