This is not your traditional Tuscan style panzanella salad with tomatoes and soaked stale bread. We made this salad our own and decided to use peaches instead of tomatoes. When peaches are in season they are so juicy and fragrant, dripping with flavor. They bring the perfect sweet and tangy flavors to the salad that pairs so perfectly with the freshly baked bread, red onions and white balsamic dressing.

Panzanella is essentially an Italian crouton salad where the crusty bread cubes are slathered in olive oil and toasted, then tossed with vinaigrette and whatever vegetables you like, typically fresh tomatoes dripping with juice. The bread soaks in the juices, retaining some of its crispiness against tender tomatoes, and a garlicky vinaigrette to elevate this simple salad. 

Sweet peaches make good tomato stand-ins, and I pair them with fresh blueberries, red onions, fresh mozzarella, salty salami, avocado and a garlic white balsamic olive oil dressing.

I sautéed the peaches in a pan with butter to soften the peal. The recipe makes enough for a light meal for two or make this as a starter for four to six people.

Feel free to change up the ingredients using what you have. Blueberries are not traditional at all, I just love them in salads they add a pop of flavour when they burst in your mouth, not to mention they are full of antioxidants.

Print Recipe

SUMMER PEACH PANZANELLA SALAD

This is not your traditional Tuscan style panzanella salad with tomatoes and soaked stale bread. We made this salad our own and decided to use peaches instead of tomatoes. When peaches are in season they are so juicy and fragrant, dripping with flavor. They bring the perfect sweet and tangy flavors to the salad that pairs so perfectly with the freshly baked bread, red onions and white balsamic dressing.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Salads

Servings: 4

Author: Natasha

Ingredients

• 3 cups of crusty white bread cubed
• 3 peaches thinly sliced
• Fresh lettuce such as romaine red leaf or arugula
• Fresh mozzarella I used mini Boccochini balls or you can use fresh burrata
• Fresh Blueberries
• Handful of red onion thinly sliced
• Handful of salami thinly sliced
• 1 avocado sliced
• Vinaigrette
• ½ cup extra virgin olive oil
• ¼ cup white balsamic vinegar
• 1 tbsp honey
• 1 shallot thinly sliced
• 2 tsp grainy Dijon mustard
• 3 cloves of garlic pressed
• Salt and pepper

Instructions

• Pre heat oven to 350 degrees F
•  In a large bowl, toss together the cubed bread, olive oil (enough to coat the bread, do not soak), generous amount of garlic powder, spread onto a baking shee
• Bake for 15 minutes until they are crisp and dry, remove and set aside
•  While the croutons are baking, melt a scoop of butter in a large pan over medium heat. Add the sliced peaches and cook until the skin has softened, about 5 minutes. Remove from heat and set aside.
•  To make the vinaigrette, add all ingredients to a jar fitted with a lid and shake well (dressing can be stored in refrigerator for 1 week)
• To assemble salad, place torn lettuce, peaches, blueberries, salami, mozzarella, red onion and handful of toasted bread into a large bowl. Drizzle vinaigrette and fresh ground pepper, toss ingredients together until salad is perfectly coated with dressing.
• Plate the salad onto serving plates, garnish with leftover bread cubes (I like to have some bread that is still nice and crunchy on my salad for texture) and avocado slices, serve